| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed two beverages in uncoved cups on broken ice machine. FC required that employees have beverages, they be stored covered and stored to prevent contamination of equipment and utensils. CDI- Drinks were disposed of by operator. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P (C) To avoid recontamination of hands, food employees must use disposable paper towels or similar clean barriers when touching surfaces such as manually operating faucet handles on a handwashing sink. Observed Food employees turning off water faucet with bare hand after washing hands.
Co-operator was educated on the proper procedure on turning off hand sink. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
Yes |
3-301.11 Preventing Contamination from Hands - P,PF Observed employee washing ready to eat and serve lettuce with bare hands. Observed cook handling ready to eat bread with bare hands. Employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils.
CDI, Operator was educated that employees need to wash and don gloves or use utensils before handling ready to eat foods. Verification required in 10 days. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF Observed soap dispenser in the bar area was empty. Each hand washing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
CDI- Soap dispenser was refilled by employee at the bar. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness -P ; QUAT sanitizer is required to be at 200-400 ppm; Chlorine sanitizer at 50-200 ppm.
When tested with chemical test strip; Observed no strength of QUAT sanitizer in red sanitizer buckets; Observed no strength in ware wash machine at bar.
CDI, QUAT sanitizer was emptied and refilled with correct product. Dish washer at bar was repaired by service tech before RA left the establishment. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed marinara sauce, meat balls and vodka sauce just placed in hot hold unit with a temperature range of 116-120 degrees. Operator stated that the gas pilot light went out in hot hold unit. Items were not reheated to proper temperature before placing in to hot holding unit.
CDI- Sauces and meat balls were reheated to 165 degrees before placing back in to hot hold unit. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed hot hold unit that had pilot light not working. Foods were placed in unit less than 30 minutes prior.
CDI pilot light was re-lit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed deli meats labeled as prepared on 11/29 and 11/30 and some without a label or unclear label. Ready to eat foods such as deli meats must be discarded by 7 days.
CDI meats were thrown away. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Storage-First Aid Supplies - P,PF Observed aspirin and other medication stored on shelf above prep line. Medications must be stored in a kit or container and located to prevent contamination of food and equipment. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods - PF Observed romaine lettuce prepped and then stored in deep, tightly covered plastic container.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed containers of oil and spice not labeled. Unless |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment. Observed bus carts with melted surfaces, one gasket on prep unit in disrepair, flour bin cracked, broken handles on prep unit, burnt light bulbs under hood.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
4-205.10 Food Equipment, Certification and Classification - C Observed numerous mayonnaise containers used to store food. These items are single use and are not to be re-used due to cleanability factor. Observed domestic type shelving installed in many areas. Unapproved freezer to store frozen foods. Equipment must meet NSF / ANSI standards for use in a retail food establishment. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed shelves at bar, glass rack dolly, gaskets on prep units, range top with accumulated soiled residue.
Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles - C Observed 2 severely damaged trash cans. Replace. |