| 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 |
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 one line employee add cheese to a cooked omelet with his bare hands. CDI, product discarded and instructed employee that bare hand contact of ready to eat food isn't allowed. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw cold smoked salmon stored above ready to eat deli meat. CDI product move to shelf below ready to eat products. Ensure raw fish is stored below ready to eat products. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the deli slicer with debris and a can opener with debris. CDI, items removed for cleaning. PIC advised procedure is to clean the slicer after each use. |
|
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 milk in the bar refrigerator at 53 F. Observed cooked sausage and goat cheese at 50 F in a reach in refrigerator. CDI all products discarded by PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 one container of cabbage that wasn't date marked and staff were unsure when the product was prepared. CDI product discarded. Overall several other items prepped within the last 24 hours were found with out dates. Ensure staff remember to date mark products. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed a bar refrigerator with internal air temp at 53 F. TCS products inside the equipment observed at 53 F. CDI, TCS products removed from the refrigerator. This unit isn't approved for TCS products until it has been repaired. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
Observed no thermometer in the reach in refrigerator across from the flip top refrigerator. Observed the reach in refrigerator at the buffet area not functioning properly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed cooked salmon on the bottom shelf of a refrigerator left uncovered. CDI. Product covered. Ensure items that are not being cooled are protected and kept covered while in long term storage. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in several areas. Ensure items are air dried after they are washed, rinsed, and sanitized. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed several utensils and pans with damaged surfaces. CDI items discarded. Ensure all food service untensils are discarded when they become damaged. |
|
47
|
0.50
|
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 refrigerator shelving and gaskets collecting residue in some areas. Observed shelving with rust. Ensure non-food contact surfaces are kept clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning around equipment in some areas. |