| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage without a lid sitting on food preparation counter by fryer. CDI Drink was discarded.
2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall have designated area for eating, drinking and using tobacco to avoid contamation. Observed food employee on line eating from food at fryer station (placing chicken directly into mouth) then turning then grabbing food from expo line for orders. CDI Spoke to manager regarding designated areas. Please see #6 regarding hand washing. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
Yes |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee entering establishment for work and proceeding to go to expo line without washing hands. CDI Food employee directed to wash hands. REPEAT VERIFICATION REQUIRED. 2nd inspection maxed out on points; if not fixed during verification could result in risk control plan or permit action.
Observed food employee eating on line (placing food into mouth) at time of entrance then continue with grabbing exposed food from expo area. CDI Food employee directed to wash hands. **General comment, food employees shall not being eating while working and grabbing food from fryer station that may be served to customers. Food employees should have a designated area to eat and drink to avoid contamination.** |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils stored as clean with significant food debris. Observed almost all hotel plastic pans with sticker residue and stickers still remaining on it. CDI PIC will have all items washed and sanitized. REPEAT VERIFICATION REQUIRED. |
| 20 |
0 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on line by grill and fryer holding above 45 degrees. CDI Both pans discarded.
*As a result of improper cooling. Make sure to cool product down before placing on line due to not being cover and heat from hot holding will not help with cooling. Make sure to not overstack the pans.* |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomatoes date marked for 1/6 and chicken date marked for 12/27. CDI PIC stated that dates were incorrect due to shelf life and was a result of improper cleaning; PIC was able to place items in clean pans due to certainity of when it was completed. Going forward if seen in next inspection items will have to be discarded. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee report to work without a hair restraint. CDI PIC instructed food employee to place on a hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee involved in food preparation wearing bracelets. Make sure food employees remove jewelry other than a plain wedding band before starting food preparation. |
| 42 |
1 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed significant wet stacking of equipment and utensils. Make sure to spread out so sanitizer can dry and work effectively. REPEAT.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment being stored in containers with significant food debris. Make sure to store clean equipment in a manner where contamination will not occur. |
| 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 small reach in unit not operating. Food establishment has a work order in place. Make sure to keep in good repair. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
Yes |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in reach in units, shelving and gaskets throughout restaurant. Make sure to increase cleaning frequency. REPEAT |