| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside of both ice machines located at the rear of kitchen. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to the temperature chart above. Per State Memo zero points are to be taken for TCS foods founds cold holding between 42-45F for the facilities first inspection of 2019. CDI, EHS educated PIC and facility on new cold holding requirement. TCS foods cold holding between 42-45F were date marked for 4 days. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked lobster meat exceeding the time window of 7 days. CDI, lobster meat was voluntarily discarded.
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 chicken salad prepared the day previous without a date mark. CDI, food employee date marked the chicken salad for the day it was prepared. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
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 TPHC. Facility has a procedure in place however the procedure is not detailed enough. EHS left facility a template to fill out for the cold and hot items facility keeps on TPHC. Points not deducted due to facility having adequate time and temperature logs for the foods kept on TPHC. |
|
31
|
0
|
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 pasta salad cooling in rear reach in cooler tightly wrapped. CDI, plastic was vented on pasta dish and moved to the walk in cooler to rapidly chill. |
|
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 flies present in dish pit area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the dry storage area. Observed rusting to some cooking and cold holding equipment on main cook line. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides and insides of cold holding equipment with food debris and grease build up. Observed gaskets of cold holding equipment with food debris build up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 tile damage to the floor throughout kitchen, dry storage, and can wash.
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 floors, walls, and ceiling throughout kitchen with cleaning frequency needs increasing. Observed rust to ceiling over dish washing area. |