| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered beverage stored on food prep table and employee remove lid to drink from another cup. CDI- instruction provided |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple staff donn gloves without wshing first hands. CDI- instruction provided to PIC2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees wear gloves to handle soiled surfaces like equipment handles then return to food preparation. 2-301.15 Only wash hands in handwashing sink.-PF Observed PIC wash hands off in 3 comp sink. CDI-Instruction provided |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed wait staff eating and bare handling toast at expo. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-204.11 Handwashing Sinks shall be located to promote convenient handwashing by food employees in food preparation, dispensing or utensil washing in the immediate work area or between work areas. Observed facility has a desert preparation/dispensing area and a wait station outside kitchen without hand sinks. VR |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat house processed, ready-to-eat food to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce on hot hold at 133 F and all other items on hot hold table over 160 F. Deemed reheat violation. CDI- reheated to 202F |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 tuna, egg, chicken salads, ready to eat meats and other TCS foods not date marked on line. VR for date marking3-501.18 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 TCS stuffing on day 5 at 43 F. CDI- discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 multiple TCS foods cooling initially or secondarily improperly using plastic, low surface area to volume ratio and covered. Cooling changed VR |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open tea pitchers stored with public access. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed facility cleaning and reusing single use containers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floors have multiple areas with missing tile and cardboard covering. * cardboard must be removed |