| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed server sprinkle chives onto salmon dish using bare hands. CDI: EHS was unable to catch dish before it went out, but had PIC immediately speak with servers about prohibiting bare hand contact with any ready to eat foods. |
|
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 partially cooked airline chicken breasts in under counter unit on cook line. PIC stated that chicken breasts are seared on each side but kept raw in the center. CDI: EHS provided non-continuous cooking application and PIC filled out on site and labelled par-cooked chicken as raw. Records will be made available for review by EHS during inspections. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (diced tomatoes, caesar dressing, swiss cheese, and spring mix) holding above 41F in the salad prep top unit in back of facility. EHS had all out of temperature items not exceeding 45F sent to walk in unit for rapid cooling and PIC placed call for maintenence on unit to ensure it can hold 41F for next inspection. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 napa slaw that expired on 02/09 and crab cakes with no date label that were made on Saturday. CDI: Crab cakes dated for 02/09 and napa slaw voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 butters (gorgonzola, cajun, and goat chz) and spinach on front cook line held using TPHC without time labels on them. CDI: EHS had PIC label all products with a discard time of 3 PM, as service stated at 11. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 freshly prepared tomatoes cooling in a unit rated for holding at 49F during inspection. CDI: Diced tomatoes spread out on sheet pan and sent to walk in unit for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 several unlabelled oils and spices along cook line. |
|
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 two wet wiping cloths stored on counter at front cook line. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed 0 foot candles of light in under counter units at front cook line. |