|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handwashing sinks at upper level bars being used for storage. Keep all handwashing sinks accessible for use. Note: The sinks were not being used for handwashing during the inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac and Cheese at 132 F in the hot holding box. Product discarded. Ensure that products that are taken out of the hot box temporarily are still at 135 F when returned to the box. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Swiss cheese at 43 F. Product had been taken out to stock the buffet area. Observed wrapped salad tray at 42 F in walk in. Butter Squash observed at 44 F. Potato Salad observed at 42 F. Ensure products that are temporarily taken out of the coolers are cooled to 41 F prior to wrapping if above 41 F when returned to the cold holding unit. CDI, all items cooled to 41 F, except Butter Squash which was discarded. LL |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a tomato based pesto product with a discard date of 7/17. CDI. Product discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed butane stored above dry goods. CDI. Product moved to a location below food items. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without beard guards. Please provide face guards for staff that have beards. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
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 clean dishes stored next to a handwashing sink and exposed to splash from the sink. CDI. Items moved to a location away from the sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stained and with grooves with black residue. CDI. Cutting boards removed from use by PIC. |
|