| 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 employee wet a wiping cloth at the handsink. CDI: Employee educated by PIC on where to wet cloths |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw beef. CDI: Products reorganized.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef over ready to eat turkey spread. CDI: Turkey spread moved to another cooler. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed turkey spread cooling in reach in cooler while tightly wrapped after 3hrs and 40 min. CDI: Turkey spread unwrapped, moved to the walk in freezer and rapidly cooled to 29F within 20 min. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and blue cheese in upstairs bar reach in above 41F. Cooler was not plugged in. CDI: Cooler plugged in. Items voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection as all other coolers have been repaired and other items are now on TPHC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soap labeled as sanitizer at upstairs bar. CDI: Product properly labeled. |
|
31
|
0
|
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 turkey spread tightly wrapped cooling in reach in cooler. CDI: Product uncovered and moved to walk in freezer. Overall cooling methods have improved throughout facility. REPEAT VIOLATION |
|
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 in use scoop stored in water at 110F in main floor kitchen. CDI: water heated to 135F and placed in steam well. Observed butter scoop stored with handle touching product. CDI: Scoop removed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans, containers, and lids stored as clean. CDI: Items separated for air drying. REPEAT VIOLATION Facility would benefit from additional shelving due to the amount of dishes. |
|
45
|
0
|
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 racks throughout coolers that are rusted and the paint is chipping. REPEAT VIOLATION Improvement from previous inspection. Some racks have been replaced and some have been repainted. Observed salad bar reach in cooler dripping from the inside top of the unit. |