| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed container of unwashed apples and citrus fruits over containers of meat and cheeses in reach in. CDI: Items reorganized. REPEAT VIOLATION Overall improvements made in storage of food throughout facility. |
|
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 ice wand in freezer with food contact surface unprotected. CDI: Wand was washed, rinsed, and sanitized, wrapped in plastic and refrozen. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 kale sausage soup cooling at a rage of .375F/min on ice. CDI: Product more frequently stirred and then it was cooling at a rate of .92F/min.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced turkey cooling in reach in at a rate of 0F/min. CDI: Product moved to flat pan for rapid cooling. REPEAT VIOLATION
NOTE: Overall facility has made huge strides in education of staff and is working on training and has implemented tracking for cooling. |
|
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 overstacked lettuce in ice on line. CDI: Amount of lettuce was reduced and product was wedged into ice so ice was up and around product. REPEAT VIOLATION Overall significant improvements made in cold holding throughout facility. |
|
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 berry jam cooling in deep pans with ice not up and around product. CDI: Jam was placed in half pans to rapidly cool. Observed turkey cooling in reach in while tightly covered. CDI: Turkey spread out and uncovered in larger pan. Observed sausage kale soup cooling on ice with infrequent stirring. CDI: Stirring frequency increased. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 olive oil bottles not labeled at grill station. CDI: Pan labeled. REPEAT VIOLATION Improvement from previous inspection |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee cell phone stored on prep surface at the bar. CDI: Phone relocated. REPEAT VIOLATION Significant improvement from previous inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.Observed shelving in reach in units rusted/peeling. REPEAT VIOLATION Significant improvement from previous inspection. |
|
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 floor tiles in various areas. REPEAT VIOLATION Significant improvement from previous inspection.
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 heavily stained ceiling tiles throughout facility. REPEAT VIOLATION Significant improvement from previous inspection. |