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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cloths, dish scrubber, and spoon laying in hand sink by large dish machine upon arrival. CDI: items were removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT Observed bar dish machine running at 10 ppm chlorine. CDI: EHS advised PIC to prime machine. Sanitizer was dispensing at 150 ppm chlorine by end of inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed chopper being stored as clean with dried tomato and lettuce in the blade. CDI: PIC took chopper to be properly washed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey spread at 47F in prep cooler by steam table on main floor. CDI: PIC moved trays of turkey spread to another cooler to quickly cool. No other items in cooler were TCS, requiring temperature control. Observed butter balls on buffet line at 60F. CDI: EHS advised that butter must be discarded 4 hours from the time they were taken out of temperature control tonight. EHS emailed Time as a Public Health Control procedures along with inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 no date labels on 3 containers of mixed meats in meat cooler. Mixed meats are used to make meat croquettes. Ensure a procedure is put in place where the date meat was cooked follows the same meat that is saved and used for meat croquettes. Observed no date on meat croquettes in meat cooler. CDI: products were properly dated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 several spice shakers on second floor without labeling. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils used to scoop mashed potatoes being stored in a container of room temperature water on main floor. CDI: PIC directed employee to keep scoops inside of product. |
|
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 dishes wet stacked on shelf by large dish machine on bottom floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep cooler by steam table on main floor holding foods at temperatures above 45F. VERIFICATION REQUIRED to ensure prep cooler is capable of holding foods at 45F or below. |
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