| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C); Open employee beverage stored above prep cooler and employee beverage stored on prep surface. Store employee beverages with a lid and straw and below prep surfaces, away from clean dishes, etc. One employee in the kitchen chewing gum while preparing foods. Do not eat or chew gum in the kitchen area. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P); Dish machine was not sanitizing at the time of inspection. CDI-Sanitizer bucket changed out and sanitized at 50 ppm Cl. Observed employee spray off utensil, wipe it dry with a towel and then place into clean utensil bin. All food contact surfaces must be washed, rinsed and sanitized. CDI-Spoon was rewashed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P); Cool foods form 135 degrees to 70 degrees in 2 hours and from 70 degrees to 41 degrees in the next 4 hours. Cooling gravy, potato salad and chili were not cooling quickly enough and were discarded. CDI |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Sliced cheese was left out at room temperatre and was 76 degrees. Cold hold cheese or place on time control. Facility would like to hold cheese by time. A time agreement will be written for facility to sign. Diced tomato in the prep cooler was too high and exceeded 41 degrees. CDI-Tomato was taken down to chill line in the container. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf); Menu has an asterisk for undercooking hamburger steak on the kids menu. Foods on the kids menu cannot be undercooked. Remove asterisk. Eggs on the breakfast menu are not asterisked and should be. Add “eggs” to the first sentence on the advisory or delete first sentence altogether. Please provide pictures of menu changes or a visit will be made to check the menu. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf); Cool foods by: using metal pans, using an ice bath, cooling paddle, dividing food into smaller portions, etc. Leave cooling foods uncovered until cooled and then cover. Cooling foods should be timed so that employees on different shifts know when the food began cooling and are able to check that the food is cooling properly. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf); Chicken was thawing at room temperature. Thaw chicken under cold running water, in the cooler, or as part of the cooking process. CDI-Prep sink was being used to dispose of customer beverages. An employee cleaned the sink and sanitized before placing chicken into the cooler. Chicken was placed into the sink with cold running water over it. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C); Food handler wearing a bracelet; food handlers should not wear anything on the wrist and only a plain band on the fingers. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Wet wiping cloths were stored on countertops. Store wet cloths in sanitizer water and bleach at 50-200 ppm Cl. |