| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartenders bare hand fruit for drinks at the bar. CDI: Tongs provided for bar use. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine rinse reading below 180F. Observed plate reader to display 139F. CDI: Facility is now washing dishes through dish machine and submerging in quat sanitizer at 3-comp sink for required contact time. Engineer of facility stated that a hot water heater has blown and will not be replaced for 3 weeks. A temporary heater is being used but it is not providing consistent hot water to dish machine in order for machine to properly sanitize.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar in use and reading 0ppm sanitizer. Observed chemical bottle to be empty. CDI: Fresh chemical provided, machine primed and at proper concentration by end of inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sausage links cooling in walk in at 0F/min. Observed diced sausage cooling in reach in at 0F/min. Observed pasta cooling in reach in at 0F/min. CDI: Sausage items vented. Pasta placed on ice and cold running water. Items fell at appropriate rates after changing cooling methods. |
|
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 tomato jam in walk in dated 2/6. Observed garlic confit in walk in dated 2/3. Observed shallot confit in walk in dated 2/3. CDI: Items voluntarily discarded. Observed several items in reach in cooler on line with incorrect labels and dates. REPEAT VIOLATION |
|
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 PIC stated that milk items and hashbrown potatoes are on time from 6am - 10am. Observed no TPHC procedures on site for items. Observed no labeling system for the potatoes held on time. CDI: TPHC paperwork provided via email today. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 sausage links and diced sausage cooling while tightly wrapped. Observed pasta cooling in large cambro. CDI: Sausage containers vented and pasta placed on ice and cold running water. ~ |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed items for drinks at bar with no means of protecting food. CDI: items moved out of direct reach and contamination from customers. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups and lids at bar unprotected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusting shelves in dessert cooler. Observed damaged door/missing handle on room service reach in cooler. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed that hot water takes a very long time to reach handsinks and is not consistent in temperature. Discussion with facility engineer revealed that a hot water heater blew the other day. CDI: A temporary one is in place that does not have a recirculation pump so it takes a long time to get hot water to certain areas and it is not consistent when not in use. |