| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one heavily soiled iced tea nozzle in urn stored as clean. PIC removed to be sent back to dish. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 two 5 gallon containers of chicken jus from yesterday stored in walk in cooler, uncovered. Center of jus measured 49F, edges measured 43F. Other items in walk in cooler measured 38F. Jus had not properly cooled within required 6 hours. CDI - both containers voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
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. Observed several pans of food in top of prep coolers without date marking; for example, rice, crab, arugula, boiled quail eggs. CDI - all voluntarily discarded. |
|
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 bearnaise sauce being held at 96F, out of temperature control at 6:20. PIC said it was made at 5:30 and would be discarded at 9:30 but no written procedure was available and no labeling was on container. CDI - had chef reheat sauce to above 165F and then label for 4 hours and fill out a new TPHC form. Explained to PIC how to use this method for other foods as well. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed vacuum packaged raw meats and poultry in freezer. Items were vacuum packaged in house. HACCP/variance approval was provided but it had been issued to previous chef when kitchen was under different permittee. CDI - all items voluntarily discarded and new application was provided to PIC. PIC will likely apply for variance and add items other than raw meats. Discarded items included fish 10 lbs, flank steak 8 lbs, rabbit 2 lbs, ground beef 10 lbs, airline chicken breast 10 lbs. |
|
35
|
0
|
Food properly labeled: original container |
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. Observed bottle of oil and container of salt unlabeled. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers, missing handles on prep cooler lids, some hood lights out. |
|
47
|
0
|
Non-food-contact surfaces clean |
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 detachable curbed shelving about prep sink heavily soiled inside. Remove and clean frequently. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
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. Observed some wall damage and some areas of tiled floors with missing grout between tiles. |