|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 plates, serving bowls, and drink nozzles that were soiled with food debris. CDI items moved to sink for washing. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed facility prepping veal to be seared, cooled, and reheated for dinner service. Facility was unable to provide parcooking approval form. CDI action ceased until procedures provided or approval given. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed TCS items at salad bar above 41F (temperatures in temp chart), sliced tomatoes that was sliced and immediately placed into cold ice bath for service, and lettuce and tomatoes in reach in unit above 41F. Facility is assuming products are at correct temperature without checking. CDI items moved to walk in and freezer to cool product. Facility must check product to ensure it is at 41F or below before storing for service. Deli salads, sliced lettuce and tomatoes may require cooling down after prepping before service. |
|
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
Observed spaghetti, crab salad, Mac salad, chicken salad that prepped the day before and dated today. CDI dates changed. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 Mac seafood salad, crab salad, and lettuce and tomatoes for burgers covered and stacked while cooling in walk in unit. CDI items placed in walk in unit for a quick chill. Facility must ensure they are properly venting and separating product to ensure items are cooled to 41F or below. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed ice scoop bin, interior of utensil drawer, cabinets in satellite kitchen, and handles of reach in and walk in units in need of cleaning. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required - P
Observed backflow preventer needed at can wash in main kitchen. Verification required. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed grouting in main kitchen missing and in need of repair. Repeat. |
|