| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Maintain access to handsinks. Handsinks may only be used for handwashing. Observed mop bucket blocking kitchen hand sink upon entry. CDI - bucket moved. Observed single bar sink being used as both dump sink and hand sink. CDI - PIC put a dump bucket into servoice.6-301.14 Handwashing Signage - C. Post a handwash sign at each handsink. Observed bar sink and kitchen hand sink with no signage. CDI - left signs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain sanitizer at correct concentrations. Observed quat dispenser at kitchen three compartment sink was dispensing sanitizer at strength of 100 ppm quat. CDI - PIC will use dish machine or upstairs dispenser until adjusted. VRF - will return to ensure compliance. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain Time/TemperaturControl for Safety foods in cold holding at 45F or less. Observed cook line right prep cooler holding foods at 48-50F. Observed upstairs walk in cooler holding foods at 49-53F. Observed butter stored over ice. Butter measured 63F. CDI - all TCS items moved to alternate coolers if made within the last two hours or voluntarily discarded if older. VR - will return to ensure complinace. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Date mark all TCS foods which are ready to eat once opened or prepared. Observed many items without date marking - ham, Canadian bacon, noodles, cooked chicken, orzo, crab meat, short ribs, cut melon, cut leafy greens, hard boiled eggs, and several others. CDI - all voluntarily discarded. VR - will return to ensure compliance. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF. Provide and follow written procedures for foods held using Timne as a Public Health Control. Clearly mark foods with start and finish times. All foods not sold by the end of 4 hours shall be discarded. Observed TPHC foods on buffet were not marked with times as required. CDI - cook stated he had been too busy to mark times but had placed foods into service at 7 am. VR - will return to ensure compliance. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF. Provide a thermometer which is readily accessible, with a small diameter probe if measuring thin foods. Observed only one thin probe thermometer available for both upstairs and downstairs kitchens. CDI - shared for today. Obtain a second one for use. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Label working containers of food with common name of the food. Observed oil and salt/pepper mix unlabeled. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Maintain equipment in good repair. Observed one split gasket, observed rusted shelving in main walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Clean physical facilities as often as necessary to keep them clean. Observed floors throughout were soiled with food, spills, broken glass and china, and dirt, especially under and behind equipment. |