| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees shall eat only in designated area where contamination of food and equipment is prevented. Observed food employee eating on prep table in kitchen near prep line. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employees turn faucet off with their bare hands after handwashing and an employee not vigorously rub hands for 10 to 15 seconds prior to rinsing when washing their hands. CDI by instruction. Repeat.
2-301.14 When to Wash - P - Observed employee return to kitchen handling soiled equipment then proceed to handle clean equipment without washing their hands in between. CDI by instruction. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee touch cooked potatoes with their bare hands. CDI potatoes voluntarily discarded by PIC. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf - Observed equipment stored on handwashing sinks in kitchen and utensil stored on handwashing sink in back of kitchen. Observed food employee filling container with water at handwashing sink. Observed food employee washing their hands at prep sink. CDI, items removed from hand washing sinks. Repeat. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
No |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed foreign object in icecream located in reach in freezer. CDI, ice cream voluntarily discarded. |
|
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 - Observed mechanical dish machine not accurate when tested upon arrival. CDI, dish machine calibrated while on-site.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P- Observed detergent vat water at 88 degrees F when operator was washing manually washing equipment. CDI, vat refilled with hot water and proper washing of equipment discussed with PIC to ensure that staff was properly washing, rinsing, and sanitizing at 3 compartment sink. Middle vat filled with sanitizer.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed pans and can opener blade soiled with dried residue but stored as clean. CDI, items relocated for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed flip top prep unit at grill not working or holding temperature of TCS food near grill. Observed cheese, chicken, sauce, tomatoes beans, noodles above 45 degrees F at flip top prep unit. See temperature observations above. Ambient air temperature of refrigerator measured 62 degrees F. CDI, all items in flip top prep unit over 4 hours were voluntarily discarded by PIC. Cut tomatoes recently prepared according to PIC and relocated to walk in cooler to rapidly cool. Return visit to ensure that flip top prep unit is repaired and holding required temperature. |
|
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 sauces made with cooked vegetable, container of potatoes and chicken prepared yesterday morning not date marked in walk in cooler. CDI, foods voluntarily discarded by PIC. |
|
22
|
1
|
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 staff not able to locate written procedures that facility stated was held using TPHC upon arrival. Employee was able to locate written procedures for hot buffet items held using TPHC. No written procedure for yogurt or cold items held using TPHC. CDI by instruction and additional handout for TPHC to ensure each items held using TPHC has procedure. Improvement made since previous inspection. |
|
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 bus tub of chicken cooling at ambient room temperature in kitchen. CDI, potatoes relocated to walk in cooler to rapidly cool. Repeat. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed digital thin probe thermometer not calibrated to be accurate within + or - 2 degrees F. VR required to ensure that facility has accurate small diameter probe thermometer. |
|
35
|
1
|
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 several working containers of dry spices and ingredients not labeled as required throughout facility. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers of sauces stored on ground in walk in cooler.
3-306.11 Food Display-Preventing Contamination by Consumers - P - Food on display shall be protected from contamination by the use of packaging, counter, service line, salad bar food guards, display cases or other effective means. Observed yogurt and chicken uncovered / unprotected at buffet. cdi items removed from buffet. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handless scoops used as bowls in dry food storage containers. Observed utensil used for rice stored in water at 84 degrees F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Observed several soiled linens stored on counter surfaces throughout kitchen. Observed soiled cloth under cutting board. |
|
45
|
0
|
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 - Operator stated mechanical sink stopper at sanitizer vat in poor repair. Operator provided rubber sink stopper during inspection. Maintain sink in good repair and calibration. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil and debris inside refrigerators and grease residue in fryer unit doors and between cooking equipment. Repeat. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C - Observed 3 compartment sink vat and pipe below 3 compartment sink leaking. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed low lighting in men's restroom. |