| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at either bar hand sink. CDI: Paper towels filled by employee. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed plastic wrap in pot of beer cheese being reheated on stove. CDI: Plastic wrap removed. |
|
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 build up on soda gun nozzle at bar. CDI: Employee began cleaning and sanitizing item during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham, grilled onions, diced chicken, lettuce, spinach, tomatoes, butter, and pimento cheese all holding in various units above 45F. CDI: PIC changed all items to time permanently. TPHC forms distributed at time of inspection. (Items were switched to time at last inspection. Regular temperature checks showed that during slower periods food was holding temperature so facility changed back to temperature for items. Today and recently, it is evident that temperature is not going to hold at all due to the volume of food and close proximity of hot units.) VERIFICATION REQUIRED. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no time labels for pizzas on display for purchase. CDI: Employee labeled times that pizzas were made. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large cambro of chicken salad tightly covered and cooling in WIC. CDI: PIC moved chicken salad to 3 shallow hotel pans for rapid cooling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed package of salmon labeled "Remove all packaging. Thaw under refrigeration". Salmon was thawing in sealed packages. CDI: Procedure for thawing changed on site. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed container of salt and pepper, bottle of oil, and bottle of water with no label. CDI: PIC labeled items. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sinks, and on shelves. Observed wiping cloths held in soapy water. Observed 2 sanitizer buckets below proper concentration. CDI: All cloths placed in properly concentrated sanitizer. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked throughout facility. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.. Observed split gaskets on pizza make cooler and reach in cooler at hot line. |