| 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 ceritication must bre present during food preparation. (2-102.12) No PIC present during most of inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Cover food during storeage. (3-302.11) Observed several items uncovered in walk in cooler. Also observed broccoli stored in direct contact with bottom of pan of vegetables. CDI-items covered and PIC instructed to re-wash broccoli and provide barrier such as plastic wrap. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine. VR |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS foods hot at 135F or above. (3-501.16) Observed meatballs in sterno on buffet stored under 135F. CDI-reheated to 165F or more. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Label all TCS/RTE foods held more than 24 hours with date as required. (3-501.17) Observed a few items in walk in cooler without a date label. PIC stated these items were prepared today. CDI-labels put on items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed cut tomatoes cooling above 45F in flip top unit across from grill. Cool tomatoes in walk in cooler. Flip top unit may not cool items quickly enough. CDI-tomatoes placed in walk in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Properly label foods taken from bulk containers. (3-302.12) Observed several spices taken from bulk containers with no labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Properly shield all buffet items to prevent customer contamination.(3-306.11) Observed no lid on chicken dish and food exposed. Food only covered on top with unapproved shield. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. (4-901.11) Observed pans stacked wet and also observed employee towel drying plates sanitized by chemical dish machine. |
|
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. (4-205.10) Observed True reach in for packaged products only with unpackaged items and TCS food. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep physical facilities clean. (6-501.12) Continue to work on cleaning throughout ktichen, noticeable improvement made since last inspection. |