| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of food service equipment in the dry goods storage area. Observed an open beverage container stored with canned goods in the salad preparation area. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed dish washing area sink with a non-functional soap dispenser and paper towel dispenser. Observed the sink blocked with a rack. Corrected during inspection. Both dispenser repaired and rack moved. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed produce stored above ready to eat food products. Store unwashed produce below or seperate from ready to eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the interior of the ice machine collecting mold and pink residue. Observed the meat slicer and mixer collecting residue. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer buckets empty at food preparation areas. Observed sanitizer at the 3-compartment sink at 100 ppm Quat. Corrected during inspection. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed staff use thermometer probes on food without sanitizing the probes first. Provide probe wipes for staff to use on thermometers. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS food products (turkey, cooked potatoes, noodles) stored below 135 F. Products discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed multi-grain rice salad and melons at the main buffet stored above 45 F. Observed lettuce at the make station at 52 F. Observed cut melons and strawberries sitting on ice at 57 F. Observed lamb stock at 48 F in the walk-in cooler, product prepared yesterday. Products discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 noodles cooling in a sealed container. Opened container of food to allow venting of product. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
Yes |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans on shelving in food storage areas. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed shields at buffet bread and soup container not adjusted and set properly to protect the food. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch and preparing food. 2-304.11 Food Employees shall wear clean outer clothing to prevent contamination of Food, Equipment, Utensils, Linens, and Single Service and Single-Use Articles. Observed an employee with a soiled apron. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves. 4-501.11 Maintain equipment in good repair. Observed the meat slicer with a damaged plastic part. |
|
47
|
0.50
|
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 non-food contact surfaces collecting residue and debris (ex. racks, microwave, shelving, muffin pans, stock pots with spouts, etc). |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in the dry good storage area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling and vent above slicer and mixer collecting dust. |