| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE mac and cheese and other RTE foods on walk in shelving. CDI - PIC rearranged storage order during inspection. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 (C) Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled containers stored at room temperature with no dish washing taking place today. Per PIC, no dishwasher works on Mondays so dishes are soiled until dishwasher in-house on Tuesday. EHS advised PIC that food contact surfaces used with TCS shall be cleaned at least once every 24 hours for baking equipment and depending on ambient air temperature, less frequently than that. CDI - PIC cleaned soiled dishes. -1.5- |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on social or corporate catering menus on line for cold smoked salmon and oysters on the half shell that are served either raw or undercooked. VR no later than 09/02/2021 to ensure consumer advisory available to all customers prior to ordering undercooked or raw food items. -.5- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottles of chemicals stored above handsink and under prep tables. CDI - PIC moved these to rear area for labeling. Bottles labeled during inspection. -0- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tight wrapping and deep portion on cut tomatoes, cut lettuce, cooked macaroni and other TCS foods cooling in flip top, reach in and in walk in cooler at beginning of inspection. Roast beef was cooling at a rate of .04 degrees per minute. CDI - PIC educated by EHS about proper cooling methods listed above. Containers vented. -1- |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heavy ice build up on foods stored inside walk in freezer from atmosphere inside freezer. EHS advised PIC to have cooler checked to ensure food is stored in a clean, dry location. PIC stated there was a new purchase of a temperature thermostat that is not responding correctly and the installation of new air curtains that is not correctly calibrating the unit and allowing ice buildup. Repair is underway but not complete. REPEAT -2- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal cooking pans stored on shelf near cook line. -.5- |
|
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 door handle for hot box fall away from door while in use. Observed chips developing on blade of blender. EHS advised PIC to make plans to have door repaired and blade replaced. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 (C) Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment at least once per day. Observed buildup on curtains and other components of dish machine. -.5- |
|
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 buildup on low sections of walls near corner prep sink and under dish machine. -0- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Keep personal items in areas away from facility items that could be cross-contaminated. Observed food employee jacket stored on top of single use/single service items in kitchen. -.5- |