| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P; 2-301.14 Wash hands after activities that contaminate them. -P; 2-301.15 Only wash hands in handwashing sink. -PF
Observed employee using cell phone then cleaning areas in the back kitchen area. Observed employee coming from outside the establishment to clean prep area without first washing their hands. Observed employees handling money and working with food (soup) in the front area without first washing their hands. Observed employees washing hands without using paper towel to turn off faucet. CDI (corrected during inspection) by conversation with employees and correction by management. Suggestion made to manager to retrain staff on handwashing. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-204.11 A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. COMMENT: During the inspection, hand soap was observed at the prep sink. This indicates handwashing could be done in this area; therefore, an additional handsink shall be installed in an area that is convenient and easily accessible by employees working in this area (area near dish machine, summit room prep line, walk in cooler, and prep sink room). There is only one sink in the back kitchen prep room. Although the facility was permitted with the single handsink in the back prep room, it is imperative that an additional handsink be installed to promote the washing of hands, and to prevent potential food borne illness. I will return within ten (10) days to verify compliance. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
In the walk in cooler, observed raw shell eggs over ready to eat cheese, cut chicken salad in container sitting directly on raw chicken, and raw hamburger patties stored above raw bacon. In the low boy cooler, observed salmon and hamburger patties behind cooked chicken and cooked pork (potential drip onto ready to eat upon dispensing). CDI. Employees separated foods in the walk in cooler and the low boy. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed food debris on scoop. Observed black debris buildup on soda fountain nozzle used at the summit room bar. Observed debris inside the food contact side of the can opener and the inside of the chicken food processor. Observed debris on drinking cup in summit room bar. Observed soapy water bucket used to clean food contact surfaces in the mayo bird kitchen. CDI. Sanitizer spray bottle provided to clean TCS food contact surfaces at mayo bird kitchen and all soiled utensils were cleaned and sanitized. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed broccoli and cheese soup in the walk in cooler at 134F at 11:30 AM. At 12:17, broccoli and cheese soup cooled to 122F. According to the cooling compliance chart, the soup was not cooling properly cooling at a fast enough rate. CDI. Employee placed the broccoli and cheese soup in an effective ice bath with stirring to ensure it dropped down to 70F before the 2 hour cool mark. Repeat. |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
COMMENT: In the Mayo bird kitchen, observed egg frittatas made yesterday (12/16) with no date marks. Observed cut deli turkey with date mark of 12/16 to 1/16. Observed no date mark on goat cheese opened on Saturday (12/15). CDI. Employee properly date marked frittata, deli turkey and goat cheese. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination. -P
COMMENT: Observed several different cleaning chemicals stored in dry storage closet directly beside clean linens and single service articles. Observed degreaser stored on rack directly beside clean dishes at the Summit room kitchen. CDI. The chemicals were all moved to a designated chemical area. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 broccoli cheese soup and chicken dumpling soup cooling in the walk in cooler in deep lexan pans. The broccoli cheese soup was covered tightly with a lid. CDI. Manager removed lid from broccoli cheese soup and placed both the broccoli and cheese soup and the chicken dumpling soup in adequate ice bath in prep sink to cool down effectively. Repeat. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT: Observed spices in both the Mayo bird kitchen and the back shared room kitchen not labeled. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Provide an effective door sweep for the back delivery door. 6-501.111 Keep the premises free of insects, rodents, and other pests.
COMMENT: Dead insect noted in light shield in summit room kitchen. Fruit flies (gnats) noted in the small side prep room and in the bar area. Cleaning the floor drains and general should help aid in this issue to remove harborage conditions. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
COMMENT: Observed bagged chips and food ingredients in the back kitchen prep room stored in container directly on floor. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
COMMENT: Observed employees prepping food in the front mayobird area without proper hair restraint and wrist / arm jewelry. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
COMMENT: Clean linen observed stored on floor in dry storage room. Place on shelving. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
COMMENT: Recaulk and reattach the splash guard at the soiled side of the dish machine. Ensure low reach in freezer in summit room kitchen properly closes and remains closed. Maintain equipment in good repair. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
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 heavy food debris under stove inside drip pans; dust and food debris buildup on shelving throughout the kitchen to include the clean dish shelving by stove and bottom prep table areas throughout kitchen; debris on the outside of several pieces of equipment (i.e. ice machine, front cabinetry, coolers). Observed debris on gaskets of reach in cooler doors and walk in cooler door. Observed dust debris on the movable black fan in the mayo bird kitchen. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
Yes |
5-202.13 An air gap between the flood level rim of plumbing fixture or equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
COMMENT: Ensure the spray nozzle of the dish machine area is maintained above the flood level rim of the pre rinse sink. Ensure the plumbing pipe from the ice machine is above the flood level rim of the three compartment sink floor drain. Raise the ice machine outlet pipe above the floor and replace the spring in the spray nozzle so that it does not hang down low at the pre rinse sink. I will return within ten (10) days to verify compliance. |
| 51 |
0 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
No |
No |
5-501.17 Provide a covered waste bin in female restrooms.
COMMENT: No covered trash can available in the women's restroom. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
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.
6-501.12 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.
Replace the lights that are out throughout the back prep room, the summit room prep area, and underneath the hood vents in summit room kitchen. Heavy soil buildup noted on floor drains throughout the back kitchen prep area and the small prep sink room area. Clean the ceiling tiles surrounding air vents throughout the kitchens. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
6-303.11 Provide 50 foot candles of light above any food preparation areas.
COMMENT: Ensure the lights in the small prep room are shielded or shatterproof to prevent possible contamination. Ensure the lights in this same area are bright enough to meet requirements. I will re-evaluate at next inspection. |