| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Chicken and cooked kale being held in the warmer unit, not under temperature control. External thermometer on unit indicated 147F. See chart for temperatures. CDI- Both items removed and reheated immediately. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. Food items on cold and hot buffet being held using time a method of control. Operator Randall Cochran and the Head Chef were able to provide documentation of listing of items, times held at the bar and discard for items being held, but did not have complete documentation of written procedures. CDI- Discussed complete documentation and procedures when using time as method of control, also provided example document for using time as a method of control. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Advisory on menu for breakfast and lunch provides reminder statement, but not disclosure of items as required by law. CDI- Operator was provided with specific requirements for complete consumer advisory. Operator also requested form to emailed to him, and provided email address. Handout to be emailed today. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Multiple in use oils and dry mixes not labeled per rule requirement. CDI- verbal correction, label all. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Prohibition-Jewelry - C. Employee wearing a watch during active utensil washing. CDI- verbal correction. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Utensils at beverage station being used to prepare tea being stored in room temperature water. CDI- utensils removed; advised of options for storing utensils. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF. Two heavily scarred cutting boards. Operator provided documentation of replacement order for cutting boards.4-202.16 Nonfood-Contact Surfaces - C. Torn/ damaged gaskets in reach in cooler and prep cooler units. Replace all torn/ damaged cooler gaskets. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. Temperature of water in 3 comp sink during active washing at 108F. CDI- verbal correction as to 110F requirement. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried food debris and residue in middle and lower shelving at prep and storage areas, hard to reach areas. Cleaning is needed. |