| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
GENERAL COMMENT:
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P
Observed an employee enter the kitchen and obtain items from the walkin cooler without washing his hands first. CDI- Informed the PIC of the violation, employee washed hands. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
Repeat Non-Compliance: 3-302.11(A) Separate the different types of raw animal foods. -P
-Observed raw chicken stored above raw fish. CDI- Rearranged.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
-Observed pie shells and crackers stored unsealed in the dry storage room. CDI- Discarded items. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
GENERAL COMMENT:
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Per an employee, sausage patties were reheated to 135F, but were not served because it was at the end of breakfast. CDI- Discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
-Observed warm milk at 125F and Sausage Patties at 91-110 in the Bistro.
-Observed sausage patties stored in the warmer in the kitchen at 123F.
CDI- Items discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
-Observed the only thin probe thermometer onsite 6 degrees off. Calibrate.
4-502.11(B) Provide accurately calibrated thermometers. -Pf
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
-Observed all other metal stem thermometers not thin probed.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
*VERIFICATION WITHIN 10 DAYS* |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
GENERAL COMMENT:
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf
Observed a to go case of unlabeled desserts. Provide ingredient and allergen labels according to the food code. CDI- Desserts moved from the self service case to be served by employees. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed the ice cream cones in the dispenser (ends unprotected). Provide sneeze guard. CDI- Cones removed. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
-2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees with beards not using beard guards. CDI- Beard guards were put on.
-2-304.11 Clean Condition-Outer Clothing - C
Observed an open sore on an employee's wrist. CDI- Placed a bandage on and wrapped it. |
|
45
|
1
|
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 torn gaskets on the walkin cooler in the main kitchen (remove tape where dirt and debris is collecting) and on one of the low boy coolers in the Bistro.
-Observed the plastic baskets broken for the veggies in the walkin cooler. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
GENERAL COMMENT:
4-501.15 Operate a warewashing machine in accordance with data plate.
Observed the PSI gauge at 45 (must be 15-25). CDI- Dish machine turned off, paper service for lunch, and HOBART visited and repaired the unit. (Dish machine may be used now.) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat Non-Compliance: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed residue buildup on the sides of the equipments, the bottoms of the reachin coolers, some of the sink faucets, the large mixers, the track of the salad display case in the Bistro, shelves under prep tables, gaskets, and the pull out drawers under the grills. Clean. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
GENERAL COMMENT:
5-501.17 Provide a covered waste bin in female restrooms.
Observed no cover on the trash cans in the women's restroom. |
|
53
|
0.50
|
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.
6-502.12 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 food and dirt collecting on the floor where the grout and/or tiles are missing. Regrout and replace tiles where needed.
-Observed the wall by the 3 compartment sink with black buildup/residue. Clean.
(NOTE: GENERAL COMMENT means no points deducted today.) Harry Lloyd present during the inspection. Report emailed to hlloyd@sharontowers.org |