| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed employee drink over pep area, cup leaking, no food below.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed dish machine final rinse temperature at 148F, machine used to wash dishes previously. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Return visit within 10 days to ensure problem is resolved. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Observed butter on tables in dining area, not under temperature control. Manager stated that butter that is not used is placed back in refrigerator. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed turkey bones with meat on bones in refrigerator date marked 11/17 in walkin refrigerator. 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 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed pasta in refrigerator date marked 12/10, staff stated that pasta was used the prior day and cooled. Pasta at 42 degrees in walkin refrigerator. All other items in refrigerator at 38 degrees or below. Pasta was in large metal deep basin pan. Recommend using shallow pans for cooling pasta, cool uncovered, and ensure that proper cooling parameter target are met. 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 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed utensils in drawer under prep table collecting debris, scoop collecting food debris. Observed utensils stored with other items, bags and other not food prep related items |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed dish machine pressure gauge indicating 19 psi during final rinse, data plate stated that final rinse pressure must be 25 psi. Recommend having machine serviced to determine if gauge is incorrect or changes are required. 4-501.15 Operate a ware washing machine in accordance with data plate. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed drawer handle collecting food residue under prep table. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed hand sink hot water not functioning at buffet line hand sink. 5-205.15 Maintain a plumbing system in good repair.-P |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed boxes around dumpsters on ground. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |