| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision - PF Provide paper towels or approved alternative for hand drying at each hand sink.
Observed no paper towels supplied to the hand washing sink.
CDI - Paper towels were supplied. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Equipment food contact surfaces and utensils shall be clean to sight and touch.
Observed an igloo drink cooler with sticky substance/live baby roaches inside, the ice machine shoot and bin with pink slime.
CDI - Cooler and ice bin were pulled to be cleaned and sanitized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain TCS foods in hot holding at 135F or above.
Observed cooked fish at 120F and chicken parmesan at 118F on the dining room steam table. Better maintain temperatures above 135F by using lids on pans.
CDI - The fish and chicken were voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain TCS foods in cold holding at 45F or less.
Observed several food items above 45F in the AL kitchen reach in unit: tomatoe salad 49F, salad lettuce 55F, butter 50F, shredded cheese 45F. Reach in unit internal temperature was 50F. Tomato salad, side salads prepared just before lunch service was moved to the main kitchen walk-in cooler. Other items were discarded: bulk milk, butter, opened juice
**A return visit will be made within 10 days to verifiy repair of reach-in refrigerator. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.
Observed several items with illegible labels, and applesauce, individual salad, individual fruit salad were not date labeled.
CDI - all items were voluntarily discarded.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a pan of peach sauce was labled 11/21 stored in the salad/fruit refrigerator.
CDI - Item was voluntarily discarded. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests - PF Keep the premises free of insects, rodents, and other pests.
Observed several live roaches inside of a cooler near the dish washing area.
CDI - The cooler was removed from kitchen and discarded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P Protect food on display using shields, packaging, or other effective means. Observed several slices of cake were unsheilded on a tray next to the buffet line.
3-307.11 Miscellaneous Sources of Contamination - C Protect food from contamination sources not specifically noted by code. Observed an electric burner was stored on top of raw sweet potatoes. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping clothes stored on couter tops. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several pans tighly stacked and were wet. |