| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one heavily dented can in the dry storage area. Item was removed from storage by EHS. Designate an area for dented can storage separate from other food or utensil storage areas. |
|
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 chili and several cheese sauces in a steam well at temperatures ranging from 118-128F. Items were reheated to above 165F by cook line staff. Ensure that steam units are set at high enough temperatures to maintain 135F. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs served "any style" which includes undercooked on the brunch weekend menu. Menu has the disclosure and reminder but no items are asterisked to reference it. EHS will make a return visit 4/4/2018 to verify that the menu has been corrected. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 mac n cheese and marinara sauce that had been cooled in a walk in freezer to 60F within 45min via stirring and thin sheets. However, items had been placed into the walk in cooler at 60F, while in deep, plastic pans. Pans were then covered tightly. Items cool rate due to the walk in freezer time was well within regulation, however placing the items in deep, covered pans at 60F may arrest the cooling rate such that the items will not reach 45F within the total 6 hour cooling time. PIC vented the containers and had them stirred. As the items were meeting cooling parameters, no points will be taken, however EHS recommends that the items be left in the walk in freezer until a temperature of 45F is reached. |
|
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 one box of potato products on the floor of the walk in freezer. Removed and properly stored during inspection. |
|
42
|
0.50
|
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 one stack of wet stacked pots and pans in the clean dish area. Due to low occurrence, only half points deducted even though the item is a repeat violation, as it seems the facility is making progress in this area. |
|
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 sticker debris present on one, unstacked large plastic container. Remove all sticker debris during the wash portion of the wash/rinse/sanitize process. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 damage to several wood attachments in the kitchen area.
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 heavy dust accumulation on the ceiling in the prep area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in the kitchen prep area. Shield had been removed due to damage. Shield is necessary to prevent contamination of food/utensils by glass in the event of a breakage and must be replaced. |