| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
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 lipstick stains on wine glasses hung as clean in the bar outside the kitchen. CDI - PIC moved these to the dish room for cleaning.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup in the soda dispenser in the bar outside the kitchen. CDI - PIC instructed cleaning. -1.5- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using time for Sunday buffet and event catering in the Morehead Room without written procedure. CDI - PIC sent procedure today. Fill out the form, follow the procedure and have form available during the inspection. -0- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cole slaw cooling in walk in while tightly wrapped. CDI - PIC loosened wrapping to facilitate cooling. -.5- REPEAT |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils and condiments without label. Label these with the common name of the food. REPEAT -1- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies on several levels in bars, can washes and kitchen. Maintain and increase as necessary the pest control methods. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes drying on soiled shelf and a bin of cleaned utensils stored near the walk in with soiled tongs on top. Clean the shelving and rewash the utensils and bin in which they were stored.
Observed plates and cambros stored on a shelf at 3.5 inches off the floor. Move these to a higher shelf. -0- |
|
45
|
1
|
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 damaged floor in the walk in cooler and at the entrance to the walk in. Repair these. REPEAT -1- |
|
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 buildup on shelving, in bar dump sink and handsink throughout the facility. Clean. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at the drain of the cook line handsink. Repair. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 holes in the lower walls near the employee restroom and an unfinished ceiling near the employee restrooms. Repair. -0-
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 buildup on the ceiling near the ovens. Clean. |