| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed dish employees wash hands and then turn off faucet with barehand, therefore recontaminating hands. CDI: Education given to PIC to relay to employees. |
|
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 blueberry sausage and chile sausage holding on line below 135F. Lid was open, not allowing food to maintain temperature. Lid closed and product was ovefr 165F by end of inspection. REPEAT VIOLATION Overall, hot holding is significantly better. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings and french toast batter holding above 45F. CDI: Wings voluntarily discarded, french toast batter placed deeper in ice bath so that the ice was above product level. REPEAT VIOLATION Overall, cold holding is significantly better. |
|
21
|
1.50
|
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 turkey, ham, and cheese date marked for 7 days, above 45F. Items were on their 5th day. CDI: Items voluntarily discarded. Observed cheese and canadian bacon on line date marked from 10/22. Employee stated she just filled them yesterday. CDI: Items properly labeled. REPEAT VIOLATION |
|
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 consumer advisory on all day menu to only have reminder, not disclosure. VERIFICATION REQUIRED |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water below 135F. CDI: water heated up. |
|
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 cracked ice scoop stored as clean. |
|
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 stickers remaining on dishes after being run through the dishwasher. Observed bottom of prep cooler with heavy food debris on main cooking line. Observed reach in cooler (AM prep cooler) with black build up on the interior. Observed several shelves in need of repair in coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tiles above storage areas. Observed ceiling tiles with large water stains and walls stained where a leak occurred. Observed missing floor tile in service area between front buffet and kitchen. Observed several areas of kitchen in need of repairing, including floors and walls and peeling ceiling tiles. Facility is set to be renovated within the next year. REPEAT VIOLATION |