| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC arrived during middle of inspection. Present PIC was not food safety certified. |
|
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 ice in handsink at beverage station. obsevred employee place pan of food on handsink.
CDI instructed PIC to discuss proper use of handsinks. For handwashing only. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on several food contact utensils on the drying rack. CDI sent back to wash.
observed food debris on utensils stored as clean in container.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed food debris build-up on potato peeler machine. Verification within 10 days. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed fried chicken breast final cook temperature of 153F. CDI by reheating to 165F. PIC will change procedure to cook chicken breast seperately from drumsticks. verification within 10 days. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed taco meat (beef) on the buffet had been reheated to 115F. CDI by reheating to 175F. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed garlic butter stored in mini steamer < 135F. Steamer was unplugged. CDI by voluntary discard. |
|
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 crumbled sausage, peppers and onions (cooked) stored on buffet > 45F. CDI by voluntary discard by PIC.
observed potato salad and mac salad on salad buffet > 45F. observed product overfilled in containers. observed both salads 45F or below prior to departure.
observed pepperoni, moz cheese, pizza sauce in prep cooler > 45F. CDI by voluntary discard by PIC.
observed custard in prep cooler > 45F. CDI by voluntary discard. |
|
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 several TPHC food items on buffet not properly marked for time (diced ham, pico, fried chicken fried fish, sausage links, ham) CDI by marking foods for time. PIC could not provide procedures for TPHC. Manager arrived later in inspection and provided TPHC procedures.
30 day ITS issued for not consistantly maintaining foods on TPHC properly. (A.Michelone) |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
no consumer advisory posted at grill. CDI added consumer advisory. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C observed containers, electrical cords stored directly on top of potatoes and onions. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep tables. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 stored in room temperature standing water in bakery. observed tong handles stored in contact with dessert items on buffet. observed knives stored on dirty wall magnet. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers on the drying rack.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. obsevred cleaned plates stored in dirty plate cart. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.17 Wood, Use Limitation - C observed wood on wall magnet for knives to be without sealed surface for cleaning.
4-501.11 Maintain equipment in good repair. observed pizza prep cooler with ambient air temperature of 65F. PIC stated that breaker had flipped. Repair breaker.
4-502.11(A) Maintain utensils in good repair. observed several spatulas stored in poor condition with chipped, peeling surface. Discarded by PIC. |
|
47
|
0
|
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 food debris/residue build-up on and inside equipment throughout kitchen. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. observed handsinks without waste bins. |
|
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.
obsevred mold growth in walk-in cooler, meat cutting room walls and cooling unit fans.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout on floors in poor repair. observed frp wall covering with gaps. observed tiles in poor repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. obsevred employees keys stored on food prep table. |