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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large plastic container of chicken tenders not covered in the reach in freezer. Items were not in use. PIC placed lid over the container to protect food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed front bar dish machine, which was not in use at beginning of inspection, failing to dispense at least 50ppm of chlorine sanitizer when function tested by PIC and EHS. After priming the machine for an inordinate amount of time, machine was still observed to be malfunctioning. EHS will complete a return visit by 12/4/17 to verify machine function. PIC agreed that the machine will not be used and that the kitchen dish machine will be utilized for the bar area dishes until it is verified that the machine is properly functioning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple scooping devices in the clean utensil storage area with dried on food debris underneath the scooping device surface. Scoops should be thoroughly cleaned and inspected after processing, to ensure that no debris has been left in the hard to reach areas underneath the aforementioned scooping apparatus. PIC took the utensils aside for re-processing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of commercially processed and packaged ham and meatloaf in a hot box at 126F. Hot hold box door had been left open due to a broken handle/locking mechanism. Items had been heated to at least 135F in the nearby oven and then placed into the hotbox for later use. The top portion of the hotbox was observed functional as hot holding foods in that section were observed to be 153-160F. PIC reheated the ham and meatloaf to 165F, and placed the items into a different hot hold unit. Door handle on the hot box lower unit should be repaired before using the box. EHS will return by 12/4/17 to verify that the hot box has been repaired, or is no longer in use, as it is unable to maintain 135F food holding temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce cold held on the prep line at the grill stations greatly overstacked and above 45F. Lettuce had been cut eariler this morning and cooled in an upright cooler. Do not overstack lettuce or other leafy greens above the tops of prep holding units, as they will no longer be in contact with the cold holding equipment. EHS allowed PIC to place the overstacked lettuce into a separate container which was then rapdily cooled down to 45F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic lexan containers wet stacked in the dish area. All other dishes observed properly air dried. Allowed the PIC to pyramid stack the 2 wet stacked containers. All utensils and equipment must be allowed to air dry to prevent the provision of a moist environment for any leftover pathogen growth after the wash/rinse/sanitize process. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed one utensil with a burnt handle present in the clean dish area.
4-501.11 Maintain equipment in good repair. Observed a broken handle on the lower portion of a hot box in the grill/prep area. |
|
53
|
0
|
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 slight paint and wall damage in the three compartment sink/dish machine area. Facility has repaired multiple of these areas since last inspection and is showing progress in this area, as such no points will be taken. |
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