| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near 3 compartment sink with food debris on bottom of basin. Observed a whisk stored in the handsink near the drink station in the back area. Observed ice in the bottom of the handsink in the front area drink station. CDI-PIC educated on handsink use and items were removed from the basins.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in the bar area without paper towels. CDI-PIC educated on items required for hand sink and paper towels provided. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cut melon stored under unwashed mushrooms and peppers in the walk in. Observed cooling cut lettuce that was uncovered under unwashed mushrooms and peppers in walk in. CDI-PIC educated on correct storage order and items were relocated to correct order. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 compartment sink at 50 ppm quat in basin set up for sanitizing. CDI-PIC drained compartment and sanitizer was tested and dispensing at 50 ppm quat. PIC changed out sanitizer bottle and dispensing at 150 ppm sanitizer. PIC filled basin with 150ppm quat sanitizer.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers, tongs, and scoops stored as clean with debris on the items. CDI-PIC moved items to be cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda machines with debris around nozzles. Observed ice machine with black build up inside near the chute. Observed ice box in back drink station area with black build up.
REPEAT |
| 19 |
3 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mash potatoes in steam well at less than 135F. CDI-PIC voluntarily discarded item. REPEAT |
| 20 |
3 |
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 items in 3 flip top/prep coolers in the grill line area holding items at less than 45F. PIC educated on new cold hold moving to 41F in January 2019. CDI-PIC voluntarily discarded items that were holding above 45F. REPEAT |
| 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 honey mustard sauces dated 4/25. Observed blue cheese dressing dated 4/29 holding at 44F. CDI-PIC voluntarily discarded items. |
| 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 Observed wraps cooling with tightly wrapped plastic wrap. Observed shredded chicken and sliced grilled chicken cooling in plastic bags that were tightly wrapped and closed, stacked in a deep metal pan. CDI-PIC educated on cooling methods and items were vented and laid out on sheet pan. REPEAT |
| 38 |
1 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees cooking and handling food with beards and no beard guards. REPEAT |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 3 dry wiping clothes on prep surfaces on cook line with food debris build up. |
| 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 cracked or broken plastic lids and containers throughout the facility. Observed chipped paint on shelving in reach in units. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed build up in bottom of rinse compartment when 3 compartment sink was set up. Observed debris in sanitizer solution. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving and equipment throughout the facility with build up of debris and dust. REPEAT |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
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 build up of debris and oil on walls and ceiling throughout the facility. REPEAT |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored with single use items on shelving in the dry storage area. |