| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager on staff at time of inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf
Observed hand sink at entrance to kitchen being used as dump sink for beverages. CDI: Education provided and hand sink cleaned. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low QAC sanitizer at 3-compartment sink- 0ppm. EHS recommended use of cold/room temp water. CDI: Education provided and new sanitizer provided- 200ppm. REPEAT VIOLATION. |
|
20
|
0
|
Proper cooling time & 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 sliced turkey and shredded cheese in walk-in cooler cooling at rates too slow to meet cooling parameters. Product prepared between 10am-10:30am. CDI: Education provided and product vented for rapid cooling (<41F). |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed brunch menu with no "reminder" at bottom of menu. Observed lunch & dinner menu with no "disclosure" beside menu items provided undercooked. EHS will return within 10 days to verify consumer advisories on brunch and lunch/dinner menus complete with both disclosure and reminder. VERIFICATION REQUIRED. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed sanitizer spray bottles stored on prep counter at expo window. CDI: Education provided and PIC relocated bottles to approved location. |
|
33
|
0.50
|
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 sliced turkey cooling in sealed/wrapped individual plastic bags in walk-in cooler. Observed shredded cheese cooling in covered metal bowl in walk-in cooler. CDI: Education provided and product vented for rapid cooling (<41F). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed lighting out in vent hood. PIC stated electrical short, breaker turned off, work order placed. REPEAT VIOLATION.
**Points not assessed due to significant lighting in kitchen |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed water leaking from ceiling in dry storage area. PIC stated condensation from AC unit and work order placed. |