| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed chopped potatoes at hot holding line at 125 F. Observed chicken and mashed potatoes in hot holding box at 125 F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Corrected during inspection product discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed salad in colding holding unit using temperature at 47 F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Corrected during inspection, product placed in walkin cooler |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed pork chops and rice of buffet bar with no recorded initial temp, begin time, and discard time. Corrected during inspection, meal service over. Advised PIC to ensure staff are recording the data on the time chart. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 a deep pan of corn bread mix in the freezer reducing in temperature at a very slow rate. Observed a deep container of shrimp cooling covered. Place cooling food in shallow metal pans and do not cover until cooling is complete. Corrected during inspection, products placed in shallow pans. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
Observed basket of bread that had been pulled out from sneeze guard in buffet area. Ensure person monitoring the buffet area is monitoring food for compliance and safety. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Corrected during, bread placed back under sneeze guard. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
Observed one kitchen staff person wearing a bracelet. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Note: For future inspections, servers will be required to meet this standard. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed some plastic containers stored wet. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Observed bent and chipped knives near the dish washing area. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Corrected during inspection, knives discarded. Observed some shelving starting to rust. 4-501.11 Maintain equipment in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed dish washing machine sanitizing properly, but temperature guage may not be accurate. 4-501.15 Operate a warewashing machine in accordance with data plate. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed some cooler shelves with residue, observed improvement. Observed top of knife box with residue. Observed can opener holster collecting residue. Observed container of food service equipment parts collecting debris. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |