| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
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 employee beverages being stored on food preparation counters and no lids. CDI Drinks disposed of. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. REPEAT Same rule, same violation.
**Make sure to provide paper towels so food employees can dry hands appropriately. By not having paper towels provided lessens the chance of hand washing occurring when necessary.** |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries being stored above pastries. CDI Had food employee move strawberries to bottom shelf and provided storage order documentation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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
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 roast beef, beans, tomato and chicken at bar with no date marking. Observed 2 containers of milk, container of ham and eggs with date of receive but not a open date. CDI All product was discarded. REPEAT |
|
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 no log for any of the food
placed on time today. After discussion with food employee stated that some items are placed back in the fridge to cool back down (creamers and butters). CDI Explained to PIC food must be marked with a begin and end time if keeping out of temperature control as per TPHC procedure. All items have to bediscarded at the end of breakfast 9:30 today. VERIFICATION REQUIRED |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe a thin probe thermometer. VERIFICATION REQUIRED |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a appropriate bear guard. Make sure to cover body haire to ensure contamination will not occur with exposed food, equipment and utensils.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while performing food preparation. Make sure to only wear a plain wedding band to faciliate hand washing. REPEAT |
|
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 food employee towel drying multi-use utensils and equipment. CDI Food employee stopped and directed to let everything air dry. |
|
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 damaged gasket on middle reach in unit (back room). Make sure to keep in good repair. |
|
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 fan with significant dust on food preparation counter which will disperse air over food contact surfaces and ingredients. Make sure to increase cleaning frequency. |
|
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 dust on ceiling over food preparation area and column by ware washing. Make sure to increase cleaning frequency. |