| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
Yes |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee preparing food go to back area of facility then return to preparing food with no hand wash or glove change. Employees must engage in hand wash and glove change when task change occurs. Observed this as a common practice with most employees where they push open the door and open the walk in and then come back and touch food with the same gloved hands. VR- Some corrections were achieved but more training of employees and verification required. |
|
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 tuna sandwich waiting to be delivered for catering holding at 63F. There were several bags of food waiting to be delivered for catering sitting in dining area for duration of inspection. Two bags of spinach were holding at 47F in salad bar case. Bowl of butter was being stored on counter top and holding at 72F. To go order of chicken salad sandwiches were sitting at counter at 60F. CDI- Butter was added to TPHC sheet and bags of spinach moved. VR- Verification required for all other cold holding issues. Facility does does have adequate cold holding equipment for amount of food required to be held at 45F or below. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 roast beef, chickpeas, milk, and lentils held from yesterday with no date mark. CDI- Items properly date marked. Repeat violation. |
|
22
|
2
|
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 hot bar being held on TPHC with no mark indicating the discard time. Facility uses a log sheet for begin and end times but had not filled out times for today. CDI- Hot bar discard time was properly marked on log sheet and food discarded at 10:30. Repeat violation. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed all sanitizer buckets in facility were not labeled. CDI- Sanitizer buckets properly labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed facility brought out a sanitzer bucket at over 200 ppm. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility does not have adequate equipment for the amount of cooling being done. Walk in cooler is completly packed with food. Facility has small walk in cooler that does not provide enough space for amount of catering orders and in housed food being served. VR- Verification required. Repeat violation.
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 food being cooled in tightly covered containers, dense portions, and highly stacked in walk in cooler. Some food moved to freezer. Food was rechecked later and because of intervention some food was cooling properly but catering orders were going out the door without cooling. VR- Verification required. Repeat violation. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination. 3-306.11 Food Display-Preventing Contamination by Consumers - P Observed produce not intended for customer self service stored under to go condiments station where it is exposed to customers and not protected. Produce is stored here as there is not adequate storage in back of house area. Produce can not be stored in this area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on shelf below salad bar. Observed a sanitizer bucket at 0 ppm chlorine. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados, apples, red and green peppers that PIC stated had been washed with stickers still intact. Remove stickers before washing produce. |
|
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 plastic wrap and single use plastic containers stored directly on floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing utensils in wash water at 98F. Wash water must be at least 110F. CDI- Hot water added to reach 110F. |