| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open water bottle stored on the prep table next to serving utensils. CDI, water bottle moved to a location that would prevent contamination of food items. |
|
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 ice cream scoops stored with clean utensils that had residue. Observed the can opener blade and surrounding area with residue. CDI. All items placed in dish area for re-washing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside of the ice machine starting to collect black residue. Clean and sanitize the interior of the ice machine. |
|
18
|
0
|
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 diced ham that had been left out at 45 F in the walk in cooler. Returned 20 minutes later and the product was still at 45 F. CDI. Product placed on a shallow non covered pan in the walk in cooler for further cooling. Product achieved 41 F by the end of the inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced potato in the hot holding box at 115 F. CDI, product less that 2 hours from preparation time and reheated to 165 F for hot holding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 chopped boiled eggs and pesto products with a date that was 8 days ago. CDI products discarded. Ensure all TCS food products that require date marking are discarded within 7 days. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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 a majority of the breakfast items either at 44 F or above or less than 135 F. The oatmeal and large milk dispenser were the only items at the correct temperature. Was advised they use a 4 hour window for the breakfast items. No date labeling of food items observed and there wasn't a procedure in place for the process. All items discarded. Verification required to verify the establishment has a time procedure in placed. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed a chemical in a spray bottle stored on top of the ice machine. Product wasn't moved when kitchen staff were advised of the storage issue. CDI, Had the kitchen staff move the chemical to a location that wouldn't contaminate the ice machine. |
|
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 diced ham cooling in the walkin refrigerator in a deep covered plastic container. CDI, had staff move the food to a shallow non-covered metal pan. |
|
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 a salt shaker that wasn't labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas stored touching the floor. CDI, product placed back on a shelf. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service items stored on the floor in the pantry area. Observed single service cups stored with drinking lip of cups exposed at multiple cup dispensers. Keep single service items stored off the floor and store beverage cups so that the drinking surface isn't exposed to contamination, recommend using plastic wrap on the cups or a cups dispenser similar to the one used at the coffee machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a large gap in a shelf in the buffet storage cabinet. Seal the gap in the shelving. |
|
47
|
0.50
|
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 the interior of cabinets in the dining area collecting residue. Clean the interior of all the cabinets. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster' s sliding door left open. Keep the doors closed when not in use. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 the kitchen ceiling collecting dust. Clean the ceiling area. |