| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
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 worker cutting and handling pre-cooked ham for salad bar with bare hands. Ham disposed of, worker corrected, washed hands and put on gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer had run out at bar dish machine, not sanitizing dishes. CDI- Sanitizer replaced, observed sanitizing at proper strength. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in cooler holding foods at 48-53 degrees. Thermometer in cooler reading 50. All out of temp TCS foods held in cooler more than 4 hrs were voluntarily disposed of by PIC. Freshly cooked and/ prepped meats, fruits, and vegetables were moved to working walk in produce cooler. Foods disposed included: gallons of tomato and crab soup, tubs of TCS ranch and bleu cheese dressing, beef broth, trays of cooked vegetables, shredded cheese, etc. Do not use cooler for TCS foods until working properly. Will follow up that cooler is serviced. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed pre-cooked boiled egg yolks date marked for 9 days ago. Observed the separated cooked egg whites from these eggs not date marked and observed deviled egg mix made from these eggs not date marked. CDI- Egg whites, egg yolks, and deviled egg mix disposed of. Manufacturer label recommends 3 day shelf life, food code will allow max 7 day shelf life. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 a thick amount of actively cooling ground sausage tightly wrapped in walk in cooler. CDI- Sausage separated in thinner amounts and unwrapped to vent and properly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment and utensils in good repair. Observed two hot hold food boxes needing repair, one box is using sternos for the heat source as it is not working properly, other box has badly torn gasket needing replacing. Observed a few leather like coated food trays and bowls that are peeling, need replacing if in poor condition. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Top shelf of clean dish storage rack next to 3 comp sink needs cleaning of dust build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
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 some large sections of tile missing from floor near service back door. Observed a few ceiling tiles missing in kitchen area. FRP damaged in door way at walk in produce cooler 5. These items need repair.
GENERAL COMMENT: Investigated SR# 61091 during inspection |