| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the serving line area. Observed an empty paper towel dispenser at the veg/meat prep handsink. CDI- Handsinks were stocked with paper towels.5-205.11 Handsinks may only be used for handwashing.-Pf Observed coffee residue in the handsink located at the beverage/smoothie area. After discussion with employee, handsink is sometimes used as a dump sink. CDI by instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three bags of cooked rice holding in hot box at temp below 135F. Observed a rotisserie chicken holding on the hot bar at a temperature below 135F. CDI- PIC instructed employee to reheat rice. Rotisserie chicken discarded by PIC. Repeat violation. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various lettuce cold holding at salad bar above 45F. Lettuce at salad was discarded. PIC to monitor the temperature of the lettuce compartment on the cold bar and make necessary adjust to the temp control if needed or treat lettuce as TPHC. Repeat violation. Verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several opened packs of cheese not date marked. Observed date marking chart for roasted turkey (display case) not current. Dates on the chart listed roasted turkey was prepared 9/5 and expired 9/10. Verification required. |
|
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 TPHC charts for pizza department not being maintained. Repeat violation. Verification required. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no consumer advisory listed on the grab and go London broil dishes. Repeat violation. Verification required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 grab and go salad dishes not adequately cooled before transporting to grab and go display case. The temperature for these tightly packaged salads were above 45F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
|3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of spices not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Protect food from contamination sources not specifically noted by code. Observed the ceiling above a food prep area leaking. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a container of sanitizer being stored on the floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed several stacks of single-use items being stored unprotected in the dry storage area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no sanitizer test strips available in the dishwashing area/sanitizer dispenser station. |
|
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 interior edges of dishwashing machine in need of cleaning. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash cans in restrooms shared by male and female food employees. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several air vents in need of cleaning. These vents are above clean dishware storage. |