|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed ice dumped in handwashing sink in kitchen. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw bacon stored over cheese in walk in cooler and open bag of raw shrimp stored over pre-cooked food in walk in freezer. CDI, foods relocated for proper storage. |
|
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 cut melon held in tall prep rerfrigerator at 43-44 degrees F. CDI, melon voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
21
|
1.50
|
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 goat cheese with a date of preparation of 5/21. Observed sausage not date marked in prep unit in unit over 24 hours according to staff. CDI, foods voluntarily discarded by PIC. |
|
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 TPHC used for cold and hot buffet items but no written procedures available for cold items. Some improvement made since previous inspection. Written procedures discussed while on-site. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 creamer stored next to handwashing sink at beverage area. |
|
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 single-service coffee filters uncovered / unprotected in dry storage room and at beverage area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - Observed hot water gauge on dish machine at bar registering 105 degrees F after several runs. Data plate requires 120-150 degrees F. |
|