| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee walking through kitchen with open beverage container. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C - Observed no handwashing sign posted at handwahing sink behind front counter. CDI, handwashing sign provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed mushroom box stored over prepared ready to eat packed items in walk in cooler. CDI, foods relocated for proper storage. Improvement made since previous inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 pans of eggs hot held below 135 degrees F at breakfast line. See temperatures above. CDI, egg reheated to 191 degrees F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cheese overstacked in prep unit at 52 degrees F that employee stated was recently placed in unit. Observed sausage, shell eggs, ham at prep line at top of unit above 41 degrees F that operator stated was recently placed in unit. See temperature observations. Foods relocated to rapidly cool. Per guidance from the State, no points to be deducted for new cold hold regulatory requirement on first inspection. TPHC discussed as option with PIC and handout to be provided. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
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 - Observed tightly covered plates of sandwiches placed in blast chiller to cool. CDI, cover partially removed and vented to facilitate heat transfer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed baking pans being washed at 3 compartment sink but stacked in contact with soiled wash and rinse vat after wash, rinsing and sanitizing. Proper procedures for drying discussed with dishwasher. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C- Observed food handler with beard preparing food but not wearing beard restraint. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of clean equipment on storage rack.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean single-service gloves stored on storage rack with soiled equipment near 3 compartment sink. |