| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
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. Observed one chef touching aglio butter with bare hand. CDI - portion touched was discarded, chef was reminded not to touch RTE foods with bare hands. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed several pans of food stored uncovered or left open - Ex: cheese in walk in cooler, cookies in walk in freezer. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled metal pan stored as clean. Observed several metal pans stored as clean but with labels and label residue remaining on them. Pans are stacked after being air dried. CDI - removed for recleaning. PIC will educate staff again.
4-703.11(B) after cleaning, utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up to ensure a utensil surface temperature of 160F or above. Observed high temp main kitchen dish machine reaching plate temp of only 157F and not turning indicator strip black as required. CDI - serviceperson called and responded. He increased the temperature of the booster heater and the indicator strip turned black as required. He also replaced a missing curtain. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several pans of TCS food overstacked resulting in foods at the top of the pan measuring above 45F. See temp chart. Also observed the top cooler at the right side of the cook line not holding temperature. CDI - all out of temperature foods were voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed many pans and trays of food with no date marking - diced tomatoes, cooked chicken, pasteurized eggs and whites, milk, half and half, pot roast, pasta, meat sauce, cut lettuce, sliced cheese, shrimp bruschetta, cooked sausage, etc. CDI - all items voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several sanitizer buckets unlabeled - painted label had worn away. CDI - labeled during inspection.
7-201.11 Store toxic materials to avoid contamination. -P. Observed one sanitizer bucket with wiping cloth inside stored on top of dessert station. CDI - relocated to a stool on the floor nearby. |
|
37
|
1
|
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 food boxes on floor of walk in freezer - cookies, ravioli. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet nested, although an additional drying rack has been added. |
|
45
|
2
|
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. Observed two hood lights out, some shelving with coating wearing away, top prep cooler on right side of cook ,line in use but not holding temperature. CDI - TCS items in this cooler were voluntarily discarded. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 - A warewashng machine shall be cleaned before use, at a frequency necessary to prevent recontamination of utensils, and if used at least every 24 hours. Observed heavy soil buildup inside main floor dish machine. |
|
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. Observed several pieces of the equipment with food buildup on non food contact surfaces - see especially the flip lids at the salad station. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed several handwashing sinks in need of better cleaning, especially the one near the ice machines. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste receptacles near handsinks at start of inspection. Corrected promptly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 ceiling above dish machine heavily soiled. |