| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed employee go from handling raw hamburger to tater tots without washing hands between glove usage. Observed employee come into kitchen from outside and begin task without hand wash. CDI- Employee was redirected to wash hands tater tots discarded. -2pts- |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed fries in walk-in cooling that were 71F after 2 hour mark. CDI- PIC voluntarily discarded items. Observed cooked mushrooms in walk-in at 79F after 2 hour mark. CDI- PIC voluntarily discarded items. -1.5pt- |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed lettuce on cook like at 53F and mozzarella cheese 59F in an ice bath, stacked too high. CDI- by education and removing lettuce on top. Observed brie, cheddar cheese and lettuce in produce cooler at 48F. CDI- PIC voluntarily discarded items. -1.5pt- REPEAT- NOTE: Last violation dealt with a non-functional salad prep cooler that has been replaced. All salad prep items were in compliance. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
No |
Yes |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed blanched fries missing discard time on label. Labels should include time to discard fries. -1pt- REPEAT |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
No |
3-501.15 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. -Pf- Blanched fries were stacked in walk-in not allowing cool air to escape and also heating up foods above it. CDI- PIC discarded blanched fries. Observed sliced tomatoes in produce cooler that were tightly covered and stacked. Observed bean burgers cooling in a deep pan and covered at 47F CDI- PIC had tomatoes moved to freezer to rapidly cool. Burgers vented to cool quickly. -1pt- REPEAT |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed pickles stored in a bucket on the floor near the fryer. Food needs to be relocated. -0pt- |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer at bar below 50ppm. CDI- Sanitizer was replaced. -0pt- |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed utensils wet stacked behind salad cooler. Items needs to be allowed to air dry. -0.5pt- |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. - Observed split gasket at walk-in of walk-in near mop sink. Observed some shelving starting to rust. Gaskets should be replaced. -0pt- |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed cooler doors, cooler fan covers, gaskets of cold holding equipment and cook line equipment with either dust build up, food residue, black build up, or grease build up. Clean items as often as needed to reduce and prevent build up. -0.5pt- |
| 52 |
0.50 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed doors open to dumpster. Needs to remain closed. -0.5pt-
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed a pallet, old fryer, old speed rack, and other items in need of removal. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Observed cracked and detached floor tiles near back door and dish pit area. Also observed
FRP wall damage near ice machine and 3 comp sink. REPEAT. Observed ac/heat vents and ceiling tiles with dust build up. Some ceiling tiles and walls have food debris build up. REPEAT. -1pt-
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed cracked and detached floor tiles near back door and dish pit area. Also observed FRP wall damage near ice machine and 3 comp sink.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed hard to reach areas in need of cleaning do to food debris and dust build up. Hard to reach areas are behind and underneath equipment floors/walls and on the ceiling. |
| 54 |
0.50 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. -Observed unshielded light over fryer. Needs to be covered. -0.5pt- REPEAT |