| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed beverage dispensing nozzles and tea urn dispensing nozzles with accumulated residue present. Items must be cleaned frequently enough to avoid such accumulation. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages not holding at 135F in the prep steam unit during inspection. Items were reheated to 165F by kitchen staff. Sausages are placed on a metal wire rack that prevents direct contact with the container, container is kept hot by water in the steam unit. It is likely that this indirect contact is not able to adequately hot hold the items. PIC stated that they will put a work order in for the unit and then assess whether or not it is the wire rack or the unit itself. EHS will complete a return visit to verify that action is being taken to address the hot holding issue. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two bags of chopped cabbage used to make cole slaw left out on a prep table at temperatures higher than 41F. Items were to be prepared but had been neglected and were not being actively used. EHS directed PIC to place the items back into the walk in cooler until active preparation of the items was able to be performed.
Items observed to be at 41F or less by end of inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed a batch of blanched fries taken from the fryer and held on tphc without staff recording the time of discard. EHS correction had staff write the time on the fries. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items delivered overnight still present on the floor of the facility. Observed employee meals stored above food products in the walk in cooler. Items were labelled as employee but should not be stored in such a manner that leaks or spills from employee food would contaminate customer food items. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers in the clean dish area. Allow items to dry before stacking. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed items delivered overnight still present on the floor of the facility. |
|
47
|
0.50
|
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. Observed heavy food/flour residue present on equipment in the biscuit making area and prep area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
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 flour and food residue present on floors and walls throughout facility. |