| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed a certified food protection manager present during inspection however there was an overall lack of control over measures used to prevent food borne illnesses including but not limited to date marking, cooling, cold holding, hot holding, and time as a public health control. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 employee handle lettuces with bare hands after inspector temped item and stated that they were above 45F. CDI: Item voluntarily discarded. REPEAT VIOLATION |
|
8
|
1
|
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 papertowels at handsink as you enter kitchen. CDI: Paper towels provided. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell egg, and then move to handle clean dishes and plate ready to eat food on the dishes that now were cross contaminated with a raw protein. CDI: Employee educated on when to change gloves and wash hands. Employee changed gloves and washed hands. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 short rib for a banquet in pans cooked last night at 53 and 48F. Items voluntarily discarded. REPEAT VIOLATION |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links in hot box holding below 135F. CDI: Sausage links voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad prep cooler holding items above 45F. CDI: Items voluntarily discarded. See #45. |
|
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 many items that were dated between 4/13 and 4/23 that chef stated were frozen and that were pulled to thaw this past week. No thaw date was on containers of penne sauce, gravies, ham, brunswick, bacon jam and others. CDI: Items voluntarily discarded. Observed pimiento cheese dated 4/24, egg yolks dated 4/21, and deviled egg mix dated 4/12. CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
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 no TPHC procedures for potatoes held on cook line, breakfast buffet cheese and meat assortment, hollandaise sauce, salsa, yogurt, butter, or cream cheese. Observed no log for breakfast buffet cheese and meat assortment. Add items to existing log for breakfast buffet. REPEAT VIOLATION TPHC form provided today via email with inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 short rib cooling in walk in while covered by combination of sheet pan and bag. CDI: Short rib voluntarily discarded. Observed spinach prepared and placed in prep top cooler to cool. CDI: Spinach moved to walk in to rapidly cool. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor in kitchen. CDI: Onions moved to shelf for storage. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with unapproved jewelry handling food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in a sanitizer bucket with no sanitizer. CDI: bucket filled to proper concentration. |
|
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 in standing water at cook line. CDI: Utensils put under running water in sink. |
|
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 salad prep cooler with standing water in it, and not holding food items at 45F or below. |
|
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 heavy food debris build up in salad prep cooler. Ensure equipment is cleaned at a frequency at which food debris does not build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive amounts of bulk equipment that is not being used, stored in dry storage area, including but not limited to shelving and fan. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 missing ceiling tiles throughout kitchen including in utensil storage areas, over dish areas, and some pass through areas where food will be carried. Observed several water damaged tiles throughout facility. Ensure leaks have been repaired and that tiles are changed in a timely manner. Observed some flooring tiles and coved flooring areas that are damaged throughout kitchen and wait area. |