| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no PIC with ANSI accredited food certification. Repeat.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unable to maintain and follow TPHC procedures, without proper testing strips to check bar dish machine, unable to enusure proper working conditions of walk in cooler and main dish machine. |
|
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 candy bar inside of container of lemons for facility. |
|
14
|
1.50
|
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 metal pans and plates soiled with food debris. CDI items moved to dish for cleaning.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed main dish machine only hitting 157F. CDI facility convert to single service items. Verification required.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed bar dish machine at 0ppm. Verification required.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with debris. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed facility with grilled chicken in the oven. PIC stated chicken was finished and it temp at 153F. CDI chicken continued cooking to 203F. |
|
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 fried chicken, sliced roast beef, and greens that were holding below 135F. CDI items reheated. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spring lettuce and spinach at buffet and pimento cheese, cole slaw, penne pasta, milk, and ham chub in walk in unit holding at 48F above 45F. CDI items discarded. Verification required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 butter opened without a date and cuban sandwhiches, penne pasta, opened packages of pork shoulder, ham, and roast beef that was in the facility from 7.18 and 8.15. CDI butter dated and items discarded. Repeat. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 facility have left over melon and boiled eggs that are used for time for breakfast cooling in walk in unit instead of being discarded and facility is unable to find TPHC procedures that were filled out in house from last inspection. CDI procedures given again. |
|
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 facility with undercooked hamburger and tuna that is cooked to medium. Medium for tuna and hamburger, according to cook, is 125F and 140F respectively. Facility is missing asterisks on lunch menu and all consumer advisory on dinner menu. Verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple bottles of sanitizers throughout kitchen that was not labeled. CDI bottles labeled. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for chlorine dish machine. Verification required. |
|
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 prep doors, bread warmer, reach in units soiled with debris. |