| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash cans stored in front of handsink in catering kitchen. CDI: Trashcans relocated. REPEAT VIOLATION Overall, improvement in handsink use throughout facility. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed one bag of grapes stored over ready to eat food in reach in cooler. CDI: Grapes relocated. REPEAT VIOLATION Significant improvement from previous inspection. |
|
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 chicken pieces in reach in cooler cooling down. Product was seared and waiting to go into the oven. PIC stated that it was done about an hour ago. CDI: Product fully cooked to over 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks in carafs above 41F. CDI: Facility will permanently place product on TPHC. Observed unsalted butter stored at room temperature. CDI: Butter voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection. |
|
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 no date mark on chicken cooked yesterday.
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 some salad bar items that were cooked on a different day than the batch in the cooler with no date mark. CDI: Items properly dated. Observed sundried tomato cream cheese (7/6), pork chunks (8/6), cooked cauliflower (8/7), salsa (8/5), chevre cheese (8/5) and macaroni (8/6) in coolers. CDI: Products 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 several items above 41F be put out on TPHC. Products must be 41F and below at the start of the time. Observed employees making sandwiches that are to be put on TPHC from the beginning of making them with no time recorded. CDI: Items cooled, and times recorded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory used for poke station only had reminder, not the disclosure. CDI: A new placard was made during the inspection today. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several food items cooling in tightly covered containers throughout facility. CDI: Items spread out for rapid cooling. REPEAT VIOLATION |
|
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 unlabeled container of white granular in catering kitchen. PIC stated that product was sugar. CDI: Product properly labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with unapproved jewelry. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in soapy water in catering kitchen. Observed wet cloth stored in sanitizer at 0ppm quat at pastry station. CDI: Cloths moved to properly concentrated solutions. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked dishes stored as clean. CDI: Dishes separated.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands stored directly on shelving in walk in freezer. CID: Ice wands relocated to shet pan in walk in. |