| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drinks stored above food for the facility, cell phone stored in plastic pitcher, personal drink and lotion stored next to scoops and food for the facility. CDI items moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken above cooked shrimp, raw chicken over ribs and bacon, and raw chicken stored above deli meats, mahi mahi stored above the potatoe cakes, and raw burger meat above shrimp cocktail. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice well and ice machine soiled with black and pink debris. |
|
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 foods in reach in unit below grill that was holding foods at 59F and above, observed items in two prep top units by prep area that was holding foods above 45F, observed dressings holding in a melted ice bath at server area above 45F. CDI items discarded or placed in walk in for cooling since within 4 hours. Temperatures in temp chart. Foods may be packed in reach in portions causing blockage at fans. Provide adequate spacing. Ensure foods in prep top are not double panned and held with dividers to allow proper air flow. Verification required. |
|
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 chicken wings that had the wrong date. CDI chx discarded. Observed shell pasta, milk, pastrami, sausage, and goat cheese not dated. CDI items dated. Repeat. |
|
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. Observed facility using time on cooked shallots without a time stamp and no written procedures. CDI time stamp recorded. procedures emailed to PIC. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed reach in units and walk in unit near kitchen that are packed with food for service and seem to contribute to cold holding issues in facility. Suggest facility consolidate menu or down size amount of food prepared so they can accomadate food with space provided. CDI facility states they are in the process of adding another walk in and changing menus potentially. Verification required. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 food stored on floor in reach in freezer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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 held in 90F water.
***Facility currently does a brunch buffet on Sundays without prior approval. Told facility to discontinue buffet style until they get approval. Gave them the number for Marie Cain.
***Facility added cold smoked salmon to catering menu. Facility shall make sure they keep the tag that states salmon is farm raised or risk losing points. |
|
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 reach in units, racks in kitchen and walk in units, vents, and floors in freezer in need of cleaning. |