| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 PIC shall ensure rules in the code for food safety and handling are met. PIC did not have a consistent method for date marking throughout the entire facility. Observed improper cooling methods and the dish machine being used while improperly working. PIC shall ensure rules in the code for food safety and handling are met. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Observed an uncovered drink above the clean dishes coming out of the dish machine and a drink and opened chips stored beside bottles of steak sauce Employees shall eat and drink only in designated area to prevent cross contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Observed two different handwashing sink without drying provisions. Ensure drying provisions are readily accessible. Provide paper towels or approved alternative for hand drying at each handsink. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (P) REPEAT. Observed food debris along the body of the immersion blender, on the bottom of the stand blender, the tomato slicer and dicer, and on multiple dishes stacked as clean. Food-contact surfaces shall be clean to sight and touch. CDI - PIC had employee take dishes to the 3 comp sink to be washed, rinsed and sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Observed dish machine not working properly and 3-comp sink not properly mixing sanitizer. Both read 0 ppm. EHS had PIC to run a dish cycle to test sanitation strength. PIC and EHS tested the dishes after being removed from dish machine. No sanitizer detected. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- PIC manually mixed sanitizer solution to proper ppm in 3 comp sink. During the inspection, the dish machine was repaired and is now sanitizing dishes at 50 ppm chlorine. |
|
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) Some foods in the cold drawers were above 41 degrees F. Drawers were not fully closing when not in use and cold air was escaping. Maintain cold foods at 41 degrees F and below. CDI - Cheese and deli meats were moved to the walk in cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed ribs that were prepared yesterday with a date marking of Friday, spinach dip prepared Tuesday with a date marking of Thursday, and multiple other items with date marking methods that are not consistent. This lead to employees not knowing when items were prepared when asked by EHS. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed cooked chicken at 55F wrapped inside sandwich bags to cool. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC unwrapped and placed chicken on sheet pan to finish cooling process. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Observed employees with watches and other jewelry on the make line. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Effectiveness - Hair Restraints (C) Observed employees on the make line without hair restraints. (A) 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 |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed multiple stacks of dishes stored wet. Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Hole in the inside of the walk-in cooler door, crack starting to form in the back corner wall of the prep sink, seam between two metal panels by the dish drop off area. All equipment shall be maintained in a state of good repair. If welding the prep sink to repair, ensure weld is smooth and easily cleanable. Repair the walk-in cooler door so that there is no hole and it is easily cleanable. Caulking need to repair seam by dish drop off area. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) REPEAT. Deep cleaning needed along all sides of equipment especially between the fryer units and the grill. Deep cleaning needed in the bottom of the breading cooler. Clean all nonfood-contact surfaces frequently and thoroughly. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Flooring in the walk-in coolers was damaged with holes throughout and broken tiles were observed on the make line. All floors, walls, and ceilings shall be in good repair. Repair or replace broken tiles. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) REPEAT-Lighting at the server sandwich cooler and dressing stations had lighting between 5-7 foot-candles. Lighting at food prep surfaces shall be at least 50 foot-candles. Increase lighting. |