| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Observed employee drink stored on the prep table in the kitchen. CDI- Removed.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
Observed bags of cereal stored open in the Boat House kitchen cabinets.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
No Points Deducted: Observed the chemical dish machine reading 0ppm chlorine. CDI- Primed the machine & educated staff.
4-501.15 Operate a warewashing machine in accordance with data plate.
4-501.114 Maintain sanitizer at correct concentrations. -P |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
No Points Deducted: Pasta was reheated to 145F. CDI- Reheated it again in 167F.
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
No Points Deducted: Observed the pasta at 112-124 by the time it reached the 3rd kitchen/service. CDI- Reheated.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed tuna, cooked veggies, beef, open bottles of mayo, etc out on a rack in the kitchen at 51-61F. CDI- Discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
Observed an employee preparing food without a hair net. CDI- Provided.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed no chlorine test strips to test the dish machine chemical strength. Provide.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed buildup growing on the speed rack shelves. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed floor beneath food shelves it the pantry in need of cleaning. -REPEAT
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. |