| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity- Pf - Observed two badly damaged cans stored with cans for use in dry storage. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. CDI- Cans removed to be returned for credit. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- P - REPEAT- Multiple TCS items in 4/5 five prep tops holding above 41F (see temperature log), unsalted butter and unsalted garlic butter sitting out not under time or temperature control (74F), and soup cheese on ice (56F) all holding above 41F during inspection. Maintain all TCS foods in cold holding at or below 41F. CDI- All lids that had been removed reinstalled on prep tops and ambient air dropped below 41F. Butters placed in cold holding and TPHC form filled out and used for soup cheese. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Pf - Observed tomatoes sliced 15 minutes prior cooling in prep tops and mushrooms/peppers (78F,75F) cooling on a speed rack 1.5hr in the kitchen. Quickly cool foods using methods such as open/vented shallow pans, placing into cooling equipment, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Mushrooms, peppers, and tomatoes moved to the walk in. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food- C - All oils and spices on the make line dated but did not have common name on labels. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises- C - Observed two bottles of fryer oil stored on the floor in dry storage. Store food in a clean, dry location, where it is not exposed to contamination and keep at least 6 inches above the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints- C - Observed two employees preparing food without proper hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing- C - REPEAT- Observed an ice wand stored directly touching a freezer rack. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Wand sent back to dish to be re-washed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing- C - Observed single-service items including boxes of gloves and to-go containers stored on the floor and to-go containers on the make line stored unwrapped with food contact portion exposed. Store single-use and single-service articles to prevent contamination by covering or inverting and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- C - Observed torn gaskets on cooler drawers on the make line and on some of the tall reach ins in dry storage room. Maintain all equipment in good repair. Replace gaskets
4-501.12 Cutting Surfaces- C - Observed at least two cutting boards that had heavy scoring and discoloration. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Temperature Measuring Devices, Manual Warewashing- Pf - PIC could not find irreversible thermometer for dish machine during inspection. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature (160F or greater). CDI- Education. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 (C) Intensity-Lighting - C - REPEAT- Lighting in front prep area/cook line at 5-25 foot candles with lowest reading at the fryers. Provide at least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Add additional lighting to increase foot candles. |