| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF Observed yogurt and cheese on cart above 41F. PIC stated items were just delivered this morning but was unclear on an exact time, and that it could have been an hour before. Ensure products are temped as they arrive, and reject anything above 41F. Then put TCS products away quickly to maintain temperature. CDI: Items rapidly cooled in walk in |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over liquid pasteurized eggs in walk in. CDI: Items reorganized.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in walk in. CDI: Items reorganized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, sandwiches, burrito, fruit bowls, and arugula in front prep top unit/cooler drawers above 41F but below 45F. Observed yogurt in grab and go above 41F but below 45F. CDI: Items will be used within 4 days, per PIC. |
|
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 Items with known dates were dated. Observed kale (3/7), goat cheese (3/5), arugula (3/5), quesadillas (3/1), and pickled onions (3/6) all over 7 days in walk in cooler. CDI: Items voluntarily discarded. REPEAT VIOLATION
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 no date mark on hard boiled eggs, chai latte mix, cut tomatoes, and almond milk. CDI: Items voluntarily discarded if open date not known. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 cooling grilled onions in walk in that were covered. Observed yogurt above 41F in cooler cooling while tightly covered. Best method is to leave items uncovered while cooling.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler in front line holding some items baove 41F. VERIFICATION REQUIRED |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white powdery substance in container with no label. Employee stated product was marriott seasoning. CDI: Product labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee purse stored hanging on dry goods shelf. CDI: Purse relocated. Facility has lockers designated for employee belongings. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival observed staff at front line with no hair restraints preparing food. CDI: Employees donned hair restraints. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two wet stacked containers stored as clean.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Upon arrival, observed employee cell phone stored on top of cutting board. CDI: Employee cell phone moved and cutting board taken to dish area for wash, rinse, and sanitize. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed handsink at the bar not functioning. For now, facility will use dump
sink as handsink and dump into a bucket. REPEAT VIOLATION VERIFICATION REQUIRED |