| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT Observed slicer being stored as clean (not currently being used) with residue and food splatter on back of blade. CDI: PIC directed to clean slicer and store it clean when not in use. Points not escalated due to other previous violations being corrected. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed cooked noodles in walk-in cooler from 10am at 50F at 6:30pm. CDI: noodles voluntarily discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT Observed items in hot boxes holding below 135F including beer cheese, 4 pork loins, beef sliders, and mac-n-cheese. Facility was attempting to hold items hot in hot box using only a sterno flame on bottom shelf. Hot boxes were not turned on. CDI: all items were reheated to 165F. EHS advised that hot boxes be turned on at all times when holding foods hot, one sterno flame will not keep food in hot box at proper temperatures. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on buffet above 45F including shredded cheese, ranch, melons, sliced cheese, and mixed greens. Items were not being stored in cold holding equipment. EHS suggested placing these items on TPHC. CDI: all items to be discarded after four hours. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
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 Observed TPHC logs not marked for buffet food items. PIC stated intention of coleslaw was to switch it out every hour. Observed no TPHC procedures onsite. VERIFICATION REQUIRED to ensure TPHC procedures have been developed if facility intends to hold items on time for buffet. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of dark liquid in kitchen without a label. PIC stated he was unsure of what substance was and voluntarily discarded contents of bottle. Observed spray bottle of blue liquid without label at bar. CDI: bottle taken back to kitchen to be properly labeled. |
|
31
|
0.50
|
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 REPEAT Observed cooked noodles cooling with tightly wrapped plastic in walk-in cooler. CDI: Noodles did not meet proper time and temperature parameters and were voluntarily discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloth being stored outside of sanitizer bucket at bar. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked while wet. EHS educated PIC on proper and potential air-drying methods. |
|
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 cap opener blade with build-up in need of cleaning. |
|
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 dust building up on ceiling tiles around vents. |