| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed the chef enter the kitchen and donned gloves on for food prepping without washing hands. Ensure that hand washing is occurring before gloves are inserted when food prepping. CDI- The Chef washed hands and donned new gloves as required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw eggs being stored over cut vegetables in reach in unit adjacent to the grill station. CDI- PIC moved raw eggs to a different cooler.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and other produce above parmesan cheese in walk in cooler unit. CDI-PIC rearranged cheese storage so that compliance was met.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee switch activities prior to food prepping without washing hand and changing gloves. |
|
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 several dishes and utensils stored as cleaned with food debris still on them. Plates stored near the steam table contained dried up marinara, knives and other plates seen throughout were soiled to touch. Observed can opener blade with heavy rust buildup. CDI - today
PIC sent back soiled pans, utensils and dishes. PIC also removed rusted can opener and stated that it will not be used for servicing VR - will return to ensure compliance is being followed with the SOP created for utensil washing. The SOP created details procedures to ensure that this issue has been permanently fixed. This has been an issue on the past 6 inspections. |
|
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 Mashed potatoes were hot holding below 135 degrees. CDI -PIC installed food item in oven to be reheated to over 165 degrees. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Packaged Lasagna dishes in the 2 door display cold hold unit were cold holding above 45 degrees, Asiago cheese was storing at an ambient air temperature, whip cream and butter were being cold held above 45 degrees in mini 1 door at the bar area, sliced cheese, Alfredo sauce, and blue cheese were cold holding in reach in unit near salad/desert prep station above 45 degrees. CDI some of these foods were cooled(within 4 hour temp danger zone range) and other foods were discarded(foods out of temperature from last night). |
|
31
|
0.50
|
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 Observed cooked onions being cooled on a speed rack, observed freshly prepped lasagna being cooled with lids still on them. Ensure that foods that are cooling are cooled inside of refrigeration and uncovered. CDI - foods were uncovered and placed in refrigeration for adequate cooling. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed damaged thermometer inside of reach in cold hold unit near the desert/salad prep line. This refrigeration also lead to foods being temperature abused. Refrigeration housing butter and whip cream in the bar area was also lacking a thermometer VR -Will return to ensure that thermometers has been installed in units as required. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados were stored in cold hold unit for servicing with stickers still on them. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
Yes |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed in use utensil being stored near a trash can and in areas that can be contaminated by pants legs. Keep utensils stored in areas that are not prone to possible contamination. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stored as cleaned wet nesting. Ensure that proper spacing is allowed for adequate air drying. |
|
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. Removed pooled water from equipment in up stairs kitchen, maintain grease buildup from exterior of cooking equipment, clean interior of refrigeration.
General Comment: Will do a return visit in 10 days for the installation of thermometers in required cold hold units and to ensure that the dish washing SOP is being implemented. |