| 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. Observed no CFM on site during inspection. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion PIC was able to name 2 symptoms of food borne illness only. Facility does have a poster of the illnesses posted. CDI: EHS educated PIC on illnesses and symptoms and provided a newer version of the health policy poster for employees. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed grapes and berries stored over ready to eat food in reach in. CDI: Items reorganized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar dishwasher reading at 0ppm. Stock bottle was full, but chemical was not at full stock strength. CDI: All dishes will go to kitchen dishwasher until more stock solution can be obtained. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding roasted vegetables below 135F. CDI: Vegetables on buffet voluntarily discarded at end of service. Vegetables in warmer were rapidly reheated to over 165F before service. EHS recommends placing these items on TPHC. VERIFICATION REQUIRED TPHC paperwork sent via email along with inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks in pitchers and carafs, Orange juice, and eggs held above 41F. CDI: Products will be voluntarily discarded at end of breakfast. EHS advises items be permanently placed on TPHC. Hardboiled eggs may room temperaturea air-cooled and held at room temperature (no refrigeration). Observed grab and go station with yogurt and hummus above 41F. Observed reach in cooler at bar holding items above 41F. VERIFICATION REQUIRED TPHC paperwork sent via email today along with inspection. REPEAT VIOLATION |
|
21
|
1.50
|
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 several food items throughout facility with no date marked. CDI: PIC stated that it is their policy to change items in prep top every Thursday before service. Items would therefore be from Thursday at the earliest. Items date marked for Thursday. Other items PIC properly dated. |
|
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 egg offered as a burger topping. PIC stated that egg is offered undercooked. CDI: PIC stated that all eggs will be fully cooked unless menu has appropriate consumer advisory. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
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 only common name of the food on self dispense dry cereals. VERIFICATION REQUIRED |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed uncovered/unprotected food at the breakfast buffet with no attendant. CDI: Attendant was stationed permanently at the breakfast area.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food comingled with restaurant food. CDI: Employee food relocated to bottom shelf in reach in. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
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 employee cell phones stored on prep table and on drying rack along with clean dishes. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of cups stored on floor in dry storage area. Observed employee cell phone stored in box of foil sheets. Use designated employee area. |
|
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 sanitizer test strips for bar dish machine expired in 2016. VERIFICATION REQUIRED |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sugar spill in reach in cabinet under self serve coffee area. REPEAT VIOLATION Previous violation corrected. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed metal pans stored on top of drains at handsinks in kitchen. Through discussion with PIC, metal pans are there because water (about once a week) sprays up from drain. Repair plumbing system to prevent this from occurring. |