| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC with food safety certification must be present during food preparation. Observed no PIC present upon arrival. 2-102.12 |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Ensure kitchen personnel properly wash hands when necessary. Observed employee wipe nose, then when asked by inspector to wash hands - improper washing observed. CDI: Inspector demonstrated proper washing & employee re-washed hands. 2-301.12. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
No |
No
|
Yes |
Ensure food is in good condition & unadulterated. Observed large quantities of raw chicken & meat & herbs stored without packaging of integrity; therefore food appeared freezer burned & adulterated in freezer (see also #13). Return visit required (RVR) w/in 10 days. 3-302.11. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
Store all food in approved storage order to avoid contamination in the freezer: separate vegetables from raw protein & store raw meat, fish, seafood & chicken by final cook temp. (unless in hermetically sealed packages). Observed frozen food in white, chest freezer co-mingled throughout. RVR 3-302.11 Store onions above floor at least 12" to prevent contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Clean/sanitize soda gun/holder & tea nozzle. Observed build-up on these items. RVR 4-50111 (A) |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
Label all TCS/RTE foods w/ date as required for foods stored more than 24 hours. Observed no date labels throughout (RVR). 3-501.17 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
Label foods used in time as a public health control in lieu of temp. control & provide approved documentation describing process. Observed no time label for fritters or salad & staff present during buffet check were not knowledgeable about TPHC procedures. (RVR) 3-501.19 |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Properly shield all buffet items to prevent customer contamination. Observed shields back too far on table to shield adequately & observed sauce for fritters w/ no protection. CDI: shields re-located over food & sauce. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Properly air-dry equipment before nesting. Observed wet stacking. CDI: pans separated to dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Use ANSI approved or equivalent equipment for intended purposes. Observed True reach-in for packaged products w/ unpackaged items, white chest freezers are not sufficient for separating proteins by final cook temp. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Cleaning needed for freezers, racks, walk-in, equipment in general, throughout kitchen & storage shed. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Repair leaking handsink at bar. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Cleaning needed for floors, walls throughout.For regrade - call (704) 336-5100 |