| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed meat slicer stored with minor food debris left on it. Also observed several plastic and metal pans with sticker residue left on them, stacked together, and stored clean. CDI- Items were pulled to be re-washed. NOTE: A minor improvement has been observed since last inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -REPEAT- Observed black and pink build up on the inside of the ice machine top wall. |
|
18
|
0
|
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 soup at 51F. According to the PIC the item was cooled yesterday. CDI- PIC voluntarily discarded the item. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT- Observed salsa (50F), melon (48F), boiled eggs (51F), sausage (61F), pasta (48F) and spinach (50F) all above 45F. CDI- All items were voluntarily discarded. A VR will occur no later than 11/2/17 to ensure all TCS foods are kept at or below 45F.
NOTE: In 2019 all TCS foods must be kept at 41F or below. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT- Observed diced ham (43F) dated for 10/18, sausage (43F) dated for 10/17, pasta with no date, soup with no date, grits with no date, gravy with no date, artichokes with no date, roast beef with no date, cut lettuce with no date, and chow chow mix dated for 9/8/17. CDI- All items were voluntarily discarded by the PIC.
NOTE: TCS foods kept at 42-45F may only be kept for four days and TCS foods kept at 41F or below may only be kept for seven days. With day one being the prep day. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed salmon and burgers cooked to order, according to the PIC, without a consumer advisory on the menu. A VR will occur no later than 11/2/17 to ensure facility applies a consumer advisory on the menu. |
|
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 spring mix (48F), chicken (51F), sausage (48F), soup (51F), and melon (48F) tightly wrapped and attempting to cool. CDI- PIC uncovered all items to quickly cool. The soup was voluntarily discarded since it did not meet the cooling parameter. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed apples and pears on display and not protected. CDI- PIC voluntarily discarded the items. NOTE: PIC stated each pear and apple will be wrapped before placed on display. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed two employees preparing food for storage while wearing a watch on their wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two employees preparing food for storage without a hair cover. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- REPEAT- Observed several stacks of metal pans and plastic containers stacked together and stored wet. Also observed an employee using a towel to dry wet plates. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility using QUAT sanitizer without a proper test kit. A VR will occur no later than 11/2/17 to ensure facility has obtained a QUAT sanitizer test kit. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-REPEAT-
Observed several ceiling tiles out of place near the dish pit. |