| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI: Paper towels provided. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several tags from time period between February and May with no dates on tags. CDI: EHS instructed all present employees on why tags are required to be dated and how long tags must be kept. Tags older than 5 months were discarded to help organize remaining tags. REPEAT. VERIFICATION REQUIRED within 10 days to determine if facility is properly dating tags. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in walk in unit holding between 54F and 63F. PIC stated that walk in unit was offline when he came in to work this morning and that technician had already been on site to repair unit. CDI: All out of temperature items prepared before this morning in walk in unit were voluntarily discarded. Walk un unit started at 60F at beinning of inspection and dropped to 45F during inspection. Unit appears to be functional after repair visit. VERIFICATION REQUIRED within 10 days to ensure that unit is still functioning properly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 ham from 06/03 in walk in unit with charcuterie meats and half and half cream in reach in with no date. CDI: Both products were voluntarily discarded. |
|
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 lettuce prepared earlier today cooling in tightly covered plastic bins in flip top unit near dish area, as well as alfredo sauce cooling in a mostly melted ice bath. CDI: Lettuce vented and ice added to bath to facilitate rapid cooling for both products. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored directly on the floor throughout kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few badly scarred cutting boards at dish area. REPEAT.
4-501.11 Maintain equipment in good repair. Observed some damaged gaskets in prep coolers along main cook line. |
|
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 shelving for clean and drying utensils in dish area in need of cleaning to remove greasy residue. |
|
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 prep sink caulking torn, causing sink to fully loosen from wall. Ensure that water using fixtures are firmly affixed to walls. |