| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf . Hot water not working at the handsink in the Traditions service line area. Chef Andre MrBryde advised that hot water was nozzle was damaged and hot water could not be turned off so staff turned hot water off under the sink. Repair personnel was called to repair sink during inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. All knives of wall magnet visibly soiled, but stored as clean. CDI- FSD Flora Breeden had all removed and cleaned immediately. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold on interior of large ice bin and chute area/ ice forming compartment. CDI- verbal correction to have all cleaned. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Three comp sink set up for W/R/S. Employee using rinse compartment to pre-wash soiled utensils; food debris contaminating sanitizer solution in third basin. CDI- Chef had all compartments emptied, cleaned, and refilled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Multiple food items in walk in cooler to be used at salad bar and pizza station coolers tightly covered during cooling process. FSD Flora Breeden advised that all foods are cooked each morning and cooled to be used for the days service. CDI- method corrected |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two in use containers of dry seasoning and oil at prep and cook station not labeled. CDI- verbal correction to label all. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloths stored under cutting board, on pan of speed rack in walk in cooler, and on two prep tables. CDI- FSD advised that they are only to use single use disposable towels, and removed wiping cloths. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five metal pans stacked together while wet during the drying process. Employee observed using single use cloth to towel dry multiple wet pans at utensil washing area. CDI- verbal correction to requirement. Chef Andre corrected employee immediately. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Counter top cutting boards with some scarring and some staining. Replace. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.Can opener blade is peeling. CDI- Replace blade/ replace with NSF/ ANSI approved or equivalent can opener. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Two handsinks with slow drainage; water is pooling in the sink basin when in use. CDI- verbal correction to have repaired. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
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. Dried debris/ build up on floors in hard to reach areas in dry storage, stationary shelving and lower shelving in prep areas. Cleaning is needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Intensity-Lighting - C. Lighting intensity shall be at least 50 foot candles at foods prep or working stations. Lighting over and near ice bin areas is out at two locations. Repair/ replace lights. |