|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon above cooked sausage patties, non-continuously cooked salmon, chicken, and steak above ready to eat bok choi. CDI - bacon moved below sausage, bok choi moved to separate speed rack with ready to eat foods. |
|
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. Observed nearly all items were properly date marked in large containers. Not all small containers taken from large containers carried the date onto the smaller day-use pan. Also observed opened milk and half and half undated. CDI - PIC voluntarily discarded some undated items and began the process of dating all small pans as they are filled from larger dated containers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed sneeze shields were added to breakfast bar in Social Kitchen; however, some were tilted too far back or too high and some uncovered breads were left exposed. CDI - PIC rearranged guards during inspection to correct.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice building up on a box of frozen food in the walk in freezer off the produce cooler. Ice is from a dripping line where freezer is malfunctioning. Move food away, fix freezer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bar employee towel drying glasses. Observed several metal pans and bowls wet nested.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean glasses being stored immediately to the right of hand sink at bar. Glasses were in a position to be contaminated with splash as hands are being washed. PIC will look into installing a splash guard to correct. |
|
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 cooler gaskets on the cook line and some walk in coolers. Observed many pieces of equipment in either poor repair or non-functioning. Non-functioning equipment was not in use. Facility continues to try to repair equipment as it fails but age of equipment has become a major issue. Observed unfinished wood boards being used to hold up legs of large dish machine. |
|
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 better cleaning needed inside food cold drawers, along soiled gaskets, on door handles of coolers, where bottles of syrup are stored in bar. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 floors, walls, and ceilings in poor repair in most areas of the kitchen. |
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