| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed black mold on interior surfaces of ice machine. CDI - cleaned and sanitized during inspection. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P. Observed mac and cheese reheated in oven for hot holding. Temperature as food was being put into hot box measured from 73F to 106F. CDI - mac and cheesewas put back in the oven and was heated to 170F. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed items holding in hot box measured between 122F and 129F. CDI - all were pulled and reheated to above 165F, then placed back into hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed large cooler was not holding food at 45F or below. Ambient temperature was 54F. CDI - TCS Foods which were made more than 6 hours ago and measured above 45F were voluntarily discarded. Product disposition sheet was filled out and left with PIC. Repair was called in, foods which could be saved had ice added to them until they reached 45F or were moved to other coolers. VR - will return to ensure that repair has been made and foods measure 45F or below. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed cooked sausage, ham, meatlosf, cooked chicken with no date markings. CDI - dates added. VR - will return to ensure date marking is in compliance. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Observed brunch menu offers eggs any style without consumer advisory. Discussed requirements with PIC. VR - will return to ensure consumer advisory is added. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P. Observed two buckets of bleach water sanitizer which measured in excess of 200 ppm free chlorine. CDI - diluted to 100 ppm. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF. Facility food types require a thin probe thermometer. None was present. VR - will return to ensure compliance. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed to-go containers stored not inverted. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C. Observed kitchen floors are old and in poor repair. |