| 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 PIC using hand sink to fill pan for steam table. CDI - corrected by EHS. Also observed pair of tongs stored hanging on same hand sink. CDI - PIC removed tongs. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 3+ large pans of duck fat stored uncovered in walk in cooler. CDI - PIC covered pans. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils and equipment stored as clean - food processor lid, 3 scoops, can opener blade, pan with sticker debris. CDI - all sent back to dish room to be recleaned. |
| 19 |
3 |
Proper hot holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed unsalted butter stored in front of grill. Butter measured 86F. Observed sausage patties in steam table. Patties measured 86F. CDI - both items reheated to above 165F. VR - verification required. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS items in top of far right prep cooler measuring above 41F. Items in bottom of prep cooler were in compliance. Observed house-made dressings stored in pan of ice on expo line. They measured above 41F, as did the carton of half and half stored on ice in coffee area. CDI - all TCS foods from top of prep cooler were voluntarily discarded, both ice baths were replenished and temperature of items rapidly dropped. VR - verification required. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
No |
No |
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed several pans of RTE TCS foods on the line were missing date marks - example: goat cheese, cut spinach. CDI - voluntarily discarded.
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 expired foods - cut tomatoes expired on 12/13, fresh pickles expired on 12/17. CDI - voluntarily discarded. Also observed duck fat used for pork confit was stored cold after use and was dated for 6 months. CDI - date marking was corrected to 7 days.
VR - verification required. |
| 33 |
0 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Use approved thawing methods. Observed bags of shrimp thawing in container of water. Water had been running but someone had turned it off. PIC turned it back on again. Food and water measured in the low 50's F. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of salt, pepper, Cajun spice. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket near hand sink on far right of cook line was stored on the floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths left on countertops, one on breading table, one on far right cook line prep cooler. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic pitcher of 56F water holding in-use utensils between uses. |
| 42 |
0.50 |
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 wet nested metal bowls, metal pans, metal sauce cups. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed two banks of cold holding drawers on cook line were not operational. Observed broken lid on line prep cooler, rusted racks in small walk in cooler. |
| 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 much better cleaning needed in several areas of kitchen - inside prep coolers on rails and lids, sides of equipment, floors of coolers. |
| 51 |
0.50 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
Yes |
No |
6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed soiled hand sink on far end of cook line, near lettuce hopper. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
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 chipped floor in dry goods room.
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 soiled walls and floors, especially near hand sink on far right of cook line and under and behind equipment. |
| 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 jacket and backpack stored on top of bags of flour near 3 compartment sink. Observed cell phone stored on top of prep cooler on far right of cook line. |