| 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 coffee/tea residue inside the banquet hallway handsink. CDI by cleaning.
6-301.14 Post a handwash sign at each handsink. Observed a handwashing sign missing at the wait staff handsink in the area behind the bar. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Observed no invoices available for the wild boar and pheasant on the dinner menu. PIC has contacted buckhead, however, buckhead rep is unable to provide invoices until tomorrow. VR- to ensure paperwork is received. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cordon bleu chicken stored inside the walk in cooler not fully cooked to 165F with visible signs of being a raw product. CDI- by fully cooking to 165F-172F while onsite. VR-Discontinue process until proper approved procedures are in place. Paperwork was emailed to complete within 10 days for all products that are not fully cooked. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed large pork butts inside deep metal pans with 3-4 in two metal pans still at 59-68F after cooling overnight. One pan was marked with a 12am time, another 2am. At arrival time the products were cooling for 7-10 hrs. CDI by disposal, see product disposition form. |
|
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 several items stored on the banquet gallery sautee line inside the end prep cooler drawer unit stored above 45F, including but not limited to: pulled pork, artichokes, diced tomatoes, salsa, diced chorizo, eggs, rice salad, etc (see temperature observations chart). The temperatures were elevated due to a repair needed on the unit. CDI by pulling all items that were stocked this morning and moving to the walk in cooler to cool down to 45F. See item #45. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 pats of butter missing a date label. CDI by labeling while onsite. 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 pomodoro and mushroom sauces stored with a 3/29 and 3/28 date. Observed other items that were prepared, frozen and thawed without providing a pull/thaw date to track remaining date marking days. For example, chicken scraps and beef scraps indicated a 3/28 or 3/29 date, but per PIC these items were frozen and pulled to thaw. CDI by discarding some items and properly labeling other items. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 Observed food stored without regard for temperature control for a party outside of the kitchen at arrival. PIC stated these items are stored under a time procedure but was unable to provide a written procedure. VR- provide within 10 days. |
|
25
|
0
|
Food additives: approved and properly used |
Yes |
No
|
No |
3-202.12 Additives - P Food may not exceed amounts specified in 21 CFR 170-180 relating to food additives. Observed instacure in the dry storage area. PIC was unsure what, if any products the additive is used in, and how the product is measured to ensure it is used in proper amounts. CDI by voluntary disposal. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored inside a mislabeled spray bottle as air freshener. CDI by properly labeling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 pork butts cooling by an ineffective method. Observed several butts stored in one pan, while one pan was covered with another pan that was weighted down with canned goods. Also observed cut baked potatoes in a deep pan cooling while covered with plastic at a rate of 2 degrees over 1 hours and 15 minutes. Rapid cooling would indicate 3 degree F drop per 30 minutes. CDI- by discarding the pork butts and uncovering the baked potatoes and placing onto a sheet pan to allow for greater surface area for proper air flow. Advised to divide pork butts into smaller portions and placing onto sheet pans or utilizing the walk in freezers to facilitate rapid cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the banquet gallery saute prep cooler maintaining at an internal temperature of 50F. Products measured 48-51F inside at arrival and increased to 55F over 30 minutes. CDI- engineering arrived onsite to repair the unit. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bags of trash around the trash compactor. CDI- trash pick up occurred while onsite. Advised to increase pick up if needed to prevent a build up of trash inside the enclosure. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a broken hood filter at the banquet hot line. Continue repair efforts at wall covings, and tiled flooring. |