| 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 1.5pts- Observed employee bare hand contact RTE melons and strawberries while slicing them. CDI- Employee was educated on the issue and voluntarily discarded the items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat slicer stored clean with food debris build up. Also, observed potato slicer with food debris build up. CDI- PIC broke down equipment during the inspection. PIC properly washed, rinsed, and sanitized equipment.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on the back of the ice machine. Clean as needed to reduce build up.
0pts |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts- Observed brisket holding at 78F. CDI- PIC reheated brisket to 167F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 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 REPEAT 1.5pts- Observed feta cheese dated for 1/27. Observed pasta not labeled. PIC voluntarily discarded items. NOTE- Improvements in date marking were noted by EHS dealing with sauces and dressings. |
|
31
|
0
|
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 0pts- Observed brisket and spring mix both at 50F and tightly wrapped in reach in coolers. CDI- PIC unwrapped items to allow air to quickly cool foods. |
|
37
|
1
|
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 1pt- Observed fruit on buffet breakfast not protected. PIC was encouraged to use shields. CDI- PIC voluntarily discarded items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT 0pts- Observed several gaskets torn and in need of replacing. Also observed some shelving throughout facility to start to rust. |
|
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. 0pts- Observed several racks with dust build up. Also, observed food debris build on several gaskets throughout facility. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 cracks in the floors, walls and ceilings. Seal these cracks.
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 sticky residue from non-slip stripes that are on the stairs. Clean these areas to remove the stickiness.
Repeat 0pts- |