| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager(CFPM). Observed no CFPM on site during inspection until much of the walk through and temping of units was completed (approximately 40 min later).
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of education amongst employees and control of procedures throughout kitchen as evidenced by improper cooling, incorrect consumer advisory, and improper cleaning of reusable equipment. Ensure staff are routinely trained with regards to their job duties in order to properly handle food. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed case of black berries in the walk in cooler with heavy presence of microbial growth. CDI: Item was voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat produce in cook line prep top and in walk in cooler. Observed unwashed produce over ready to eat deli meats in walk in cooler. CDI: Items rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pattied hamburgers stored over fully cooked chicken wings and ready to eat flatbread pizzas. CDI: Items rearranged. EHS provided storage order diagrams for Reach in and Walk in coolers today to PIC. |
|
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 meat debris/build up on slicer from pepperonis that were sliced prior to today. CDI: Slicer was properly cleaned. Observed can opener blade with heavy food debris and build up. CDI: Can opener blade was washed. |
|
18
|
3
|
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 41F. -P Observed Alfredo sauce still cooling from yesterday in reach in cooler at 56F. CDI: Product was voluntarily discarded. REPEAT VIOLATION |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several chafer pans of breakfast potatoes in hot box below 135F. CDI: Items were permanently moved to TPHC due to items not being wrapped for quality. Items in hotbox that were wrapped were holding above 41F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the cook line prep top holding above 41F. Observed items in the double door reach in on the cook line above 41F. CDI: All TCS items were voluntarily discarded. Facility does keep logs of refrigeration temps however logs were showing on one cooler from 9/1 that it was above 41F, and the other from 9/2 that it was above 41F. Logs are also not consistently being filled out (no records since 9/6 and no corrective actions listed.) REPEAT VIOLATION Future violations of cold holding in these units may result in a risk control plan or permit action. |
|
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 Observed cooked vegetables (9/1), cooked collards (9/1), and cut brie (9/1) past their 7 day shelf life in the reach in cooler. Observed hotdogs from 8/29 in the walk in past their 7 day shelf life. CDI: Items voluntarily discarded. Observed several items in the walk in cooler date marked with 2 dates. One was what the PIC was the prep date and the other dates were today. Staff were seen date marking many items for today that had no dates on them or that they didn’t see a date on, but they had a date on the other side. EHS discussed with PIC that staff need to properly, and accurately write dates on items.
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 spring mix and feta cheese in reach in cooler with no date marking. Employee dated the spring mix for today when it was opened (per PIC) yesterday. CDI: Items were voluntarily discarded. REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
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 no times written for items held on TPHC. Observed no written procedures that included the following items PIC stated were on time: ham, canned mushrooms, canned jalapenos, liquid eggs, potatoes, scrambled eggs and cream cheese. CDI: Procedures were corrected. Times added. REPEAT VIOLATION |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory asterisk for item on brunch menu with a sunny side up egg. Observed no disclosure on brunch menus that is necessary for the ribeye. CDI: Menus were corrected during inspection. |
|
31
|
1
|
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 Observed Alfredo cooling in reach in cooler while tightly covered from last night. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement. Future violations regarding cooling methods may result in a risk control plan or permit action. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed self-dispensed cereals in buffet area with no common name labels and no reference guide or labels that have ingredients, allergens, or business contact. CDI: Labels provided and additional information provided during inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of fruit flies in the bar area. PIC stated that they have a contract with ECOLab and are actively working with them on control measures. Ensure more frequent visits and potentially fumigation or other “knock-down” efforts in this area particularly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cartons of milk stored on the floor in the walk in cooler. CDI: Milk was relocated. Observed unwrapped apples at buffet grab and go area. PIC stated that apples are washed. CDI: Apples rewashed and wrapped. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on cook line double door reach in left door. Observed shelving in the walk in cooler is rusted and peeling. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
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 wall damage in dry storage area above where flour and sugar are stored.
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 build up on vent covers and on ceiling tiles throughout kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep top and on prep surface during inspections. Ensure a proper area is provided for staff items. CDI: Phone removed. |