| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage links and pork sausage links stored inside the hot holding cabinet at the breakfast station below 135F (see temperature observations chart). CDI- by voluntary disposal. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored for service on the salad bar above 45F, including cous cous salad, grilled tofu, mixed salad greens and bean salad at 48-60F. CDI by removal to cool down, rechecked 45 mins later at 44-49F. Advised to ensure these items are properly cooled down to 45F and below, prior to placing onto the salad bar for service. |
|
21
|
0
|
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 pulled pork and corn chowder labeled 9/11 in the bistro reach in cooler. Employee stated that these products were removed from the freezer and were removed to thaw Friday. CDI- items were cooked today for service, advised to date with cook date, freeze date and thaw dates to properly track date marking. |
|
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 few squeeze bottles of oils left unlabeled. Observed pans of seasonings left unlabeled in the bistro area. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies inside the facility. Advised to clean any possible harborage areas and contact contracted pest control for treatment. Advised to ensure all food products are properly protected from contamination near these areas until active presence is remedied. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed uncovered sheet pans, pans of food (pimento cheese and cole slaw) left to cool inside the walk in freezer. Walk in freezer was observed to be thawing and water droplets dripping from the ceiling into the pans. CDI-by disposal. |
|
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. PIC is to call in a service order for the walk in freezer. Walk in freezer appeared to be thawing while onsite. All food products were still observed to be in a frozen state, but water was pooling on the floor from water droplets observed dripping from the ceiling. It was unclear whether the freezer was thawing due to a large shipment received today or due to repair needed at the door closure, which causes the door to not fully seal at the latch area. Advised to monitor temperature in the meantime and move the product if items start to thaw below 32F. |
|
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 build up on the milk dispenser reach in portion gaskets, a dried spill inside the reach in cooler at the gluten free area. Observed a strong smell of cleaner coming from the hot holding cabinet at the breakfast buffet area. This unit was not in use at the time, but advised to ensure the unit is thoroughly rinsed prior to using. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 splatter on the walls near several handsinks, including but not limited to the bistro and breakfast buffet areas. Observed wall splatter also in the grill area near the corner trash can storage area. Observed food debris in the floor drain and standing water in the breakfast buffet area. Observed food debris and other debris under the equipment in the grill area. Explained that these areas could serve as harborage areas. |