| 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 hands ink. -Pf, Observed one hand washing sink at each bar with no paper towels. CDI towels provided at the sinks. Note: There was at least one adjacent sink with towels at each bar. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed the slicer with old residue. Per the PIC the slicer should have been cleaned after each use. Ensure the slicer is fully cleaned and sanitized every 4 hours during operation. CDI. Slicer taken out of service for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed multiple food items in hot boxes below 135 F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Products will be served and discarded within 4 hours. Products allowed to remain in use on time. Based on inspection results completed in the main kitchen, food items are leaving the kitchen at proper temperature. |
|
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 multiple items above 45 F in the kitchen area. Observed a rack of staff sandwiches stored in the storage closet at 60 F. Items will be served and discarded within 4 hours. Products allowed to remain in use. Based on inspection results in the main kitchen. Prepared food items are leaving the main kitchen at temperature. Adjust TPHC process to start the 4 hour hold time when the kitchen leaves the kitchen. |
|
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. TPHC policy does not reflect the current process. Policy provided states tape will be used to record time on each pan. Tape was not observed on pans. Change log sheet to indicate that the staff will initial the log when the product has been discarded. Based on observations food is being placed on time above 45 F and below 135 F. Adjust process to start 4 hour hold time in the kitchen. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed chemicals stored next to food and single service articles in the kitchen. CDI. Chemicals moved to a new location.
7-201.11 Store toxic materials to avoid contamination. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 a tray of pasta salad cooling in the walk-in refrigerator at 54 F. Product wrapped tightly with plastic. PIC advised the product was being cooled to 41 F before serving on the buffet. Returned 20 minutes later and the temperature decreased to 53 F. Product wrap removed for proper cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of utensils stored less than 6 inches above the floor in the storage closet. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored next to the hand washing sink in the bar near the kitchen. CDI. Cups moved to a new location. Observed single service cups stored so that the cups were brushing against staff clothing. CDI. Cups recovered with wrap. |
|
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 Observed the sliding doors at the ice machine damaged. Repeat Non-Compliance. Replace the damaged doors. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a waste water leak at the drain line under the 3 compartment sink that was overflowing into a tub that was then flowing onto the kitchen floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 the ceiling collecting dust. |