| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee drink on prep table upon entering kitchen and another drink on table next to coffee machines. CDI - drink was relocated. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed food debris inside bowls stored on shelf above prep area and mold growth on deflector inside ice machine. CDI - bowls removed and rewashed; ice machine starting to be cleaned during inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat - 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 chicken breast inside bottom of prep cooler, a bag of spinach, romaine lettuce, and egg patties in one reach-in cooler, and a container of pepperoni and bruschetta inside other reach-in cooler not dated. According to PIC these items can last a few days. CDI - all products dated. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment - 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 no procedures for breakfast items on TPHC. CDI - E-mailed copy of procedure sheet to PIC; reviewed on site. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment - 3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed a bowl of tomatoes and shredded cheeses out on buffet that were not protected. CDI - moved under sneeze shield. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed scored cutting board on top of prep unit and small scored cutting boards stored on shelf above prep table in kitchen. |
|
47
|
0.50
|
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 water building up inside bottom of pass through coolers and bottom of main prep cooler in kitchen.
Observed food debris inside all coolers and freezers in kitchen. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment - 6-502.12 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.
Observed dust accumulation on ceiling tiles above prep area in kitchen and back area above dry storage. |