| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF Observed no sign to take clean tableware for each trip to the buffet posted. Observed no certified person in charge (PIC) on site. Facility has until October 21st for compliance. 0 pts |
|
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 Observed no written or verbal health policy. CDI (corrected during inspection) a health policy was emailed with the inspection. 0 pts. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at upstairs kitchen, downstairs bar and area behind bar. CDI signs provided
6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at both downstairs hand sinks. VR (verification required) within 10 days.
6-301.12 Hand Drying Provision - PF Observed no towels at both downstairs hand sinks. VR (verification required) within 10 days 1 pt. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on the buffet above 45F, see temp. chart. CDI Cream cheese, butter packs, hard boiled eggs, cantaloupe and ham will be discarded at the end of service. Suggest using TPHC (Time as a Public Health Control) for items or keep them in the glass door refrigerator. TPHC form emailed. 1.5 pts. |
|
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 sliced ham and turkey sausage opened yesterday and not dated. CDI by dating. 0 pts. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed two bi-metal thermometers. VR facility needs a thin probe thermometer. 0 pts. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.12 Condiments, Protection - C Observed a jar of mustard used on the buffet not in a sneeze bottle or under the guard and oatmeal condiments in open top containers not under a guard. 1 pt. |
|
43
|
0.50
|
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 plastic forks, knives and Styrofoam plates stored incorrectly on the buffet. mouth contact or food contact portion should face down. Also noted boxes of single service napkins and plates on the floor in the rear storage area on the second floor. There are two double door freezers in this area. 0.5 pt. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing molding under the bar between the wall and the underside of the bar. Also in the right front corner of the bar closest to the train tracks is missing baseboard tiles. 0.5 pts. |