| 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 hotel pan of french dip sandwiches sitting on top of hand sink upon arrival to satellite kitchen. CDI: sandwiches were relocated to hot holding units. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, last used yesterday, with food debris and splatter left on the back. EHS reminded PIC and employee to ensure back portion of slicer is thoroughly cleaned and sanitized. CDI: slicer properly cleaned. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed container of chicken salad cooling at a rate of 0.07 deg/min in walk-in cooler. Chicken salad was 46F to start and needed to cool to 41F or below. CDI: chicken salad spread out onto sheet pan. EHS reminded PIC that new cold holding requirement is 41F and that foods from 70F to 41F must be cooled at a rate of at least 0.12 deg/min. No points deducted on first inspection after January 1, 2019. Points may be taken on next inspection. R |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT Observed multiple pans of french dip sandwiches holding at temperatures below 135F in hot box. Other foods were holding at 135F or above in hot box. Sandwiches decreased in temperature during assembly. Ensure sandwiches are reheated to 165F after assembly and before being placed into hot holding if temperatures drop below 135F. CDI: sandwiches reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding at temperatures between 42F-45F on salad bar. CDI: these items to be discarded after lunch. Observed prep cooler holding several items at temperatures between 42F-45F. CDI: correction by education that food items must be held at 41F and below. Maintenance contacted to come out and lower temperature of cooler. EHS spoke with PIC about solutions for long term compliance. Observed caesar salad cold holding on ice at 55F. Hotel pan of salad was sitting in steam table next to salmon and roast beef that were holding at temperatures as high as 160F. EHS advised that salad be stored separately from this unit. Steam and surrounding heat will cause cold foods to rise above cold holding temperatures. CDI: ice added to hotel pan under salad and pan relocated to cart, salad to be discarded after lunch. Observed caesar salad sitting on counter of satellite kitchen. Salad was at 60F. CDI: discard after lunch. |
|
21
|
1.50
|
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 REPEAT Observed package of corned beef missing date label in walk-in. Employees were unsure of when item was opened. CDI: voluntarily discarded. |
|
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 one squeeze bottle of pepper without labeling. CDI: labeled during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloth being stored in soapy water bucket. CDI: wiping cloth relocated to sanitizer bucket. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C REPEAT Observed re-caulking needed along the back side of dish machine area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT Observed heavy build-up around back and under dish machine area. |