| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee in catering prep area store personal beverages above service foods in mini 1 door reach in unit. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink near dish machine area did not contain any paper towels at the beginning of the inspection. CDI- PIC installed paper towels during the course of the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Bar area chemical dish machine was not properly dispensing sanitizer. Chlorine sanitizer dish machine shall dispense chlorine at 50-200 ppm. A VR is scheduled for the maintenance of this dish machine. REPEAT Meanwhile, main machine is being used.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed utensils such as meat slicer, cabbage shredder(located in catering prep kitchen), and can opener blade soiled with dried food debris. CDI-EHS/PIC placed soiled items in ware washing sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Several foods (refer to temperature grid) were cold holding above 45 degrees. Some foods were inserted into the walk in cooler /freezer for aggressive cooling and other out of temp foods were voluntarily discarded. VR - will return to ensure compliance. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Several foods that are required to be dated lacked labeling. CDI- PIC date marked foods during the course of the inspection. Make adjustments or risk losing double points on future inspections. REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed foods that contained dates that exceeded the max time allowed for storage(7 days). CDI- PIC voluntarily discarded products as needed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility is doing time instead of temperature on several foods but are lacking proper documentation that backs that process. EHS emailed a TPHC template to the manager. VR - will return to ensure compliance. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed a chemical bottle near utensil storage lacking a label. CDI- Food employee labeled chemical bottle during the inspection. |
|
31
|
0
|
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 cut melons being cooled while covered and tightly stacked on top of each other in catering prep walk in cooler. Observed cooked macaroni cooling in dense plastic container fully covered. CDI- Food employees removed covering from cooling food and rearranged items so that they are in a shallow metal pan. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several oil bottles along the make line lacking proper labeling.
3-602.11 Food Labels - PF Grab and go Wraps, salads, parfait and fruit cups located in the grab and go refrigeration near the bar is missing labels with common name , ingredients in descending order, quantity of contents, name and place of business and major food allergens. This is a VR. All items shall be pulled from the grab and go area until labeling is implemented. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Food Display-Preventing Contamination by Consumers - P Breakfast Buffet Set up was exposed to the public without any kind of protective barrier. A sneeze guard is to be installed to properly conduct food servicing to the public. This will be reassessed during the verification visit.
3-305.11 Food Storage-Preventing Contamination from the Premises - C Food at the breakfast buffet was exposed. Boxed foods located in the freezer contains ice buildup. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket that measured weak when tested. PIC adjusted sanitizer and corrected issue onsite. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Produce Walk in cooler contained an ambient air of 50 degrees. Some cold hold units along the make line was also improperly cold holding tcs foods. A return visit will be made to ensure that equipment is in compliance. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Physical facility throughout contains damaged client tiles, floor tiles and peeling paint on the wall. Physical facility also contains soiled areas throughout. Better maintain and repair facility.
6-501.12 - Cleaning-Premises, Structures, Attachments, and Fixtures - C Observed physical facilities in need of better cleaning, especially under and behind equipment. |