| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drink and food had been dumped in the first handsink in kitchen. Observed utensils in handsink at the bar. CDI: Sinks cleaned out. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw pork. CDI: Items reorganized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed stock sanitizer solution at bar dish machine to be weak and the machine was testing at 0ppm chlorine. CDI: Sanitizer was replaced and machine tested at 50ppm
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on ice shield. |
|
18
|
1.50
|
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 beets cooling at a rate of .18F/min and with 10 min left in the first cooling parameter still at 90F. CDI: Product split into several containers and placed in the walk in freezer to rapidly cool to 70F. EHS and PIC discussed separating beets from the liquid for cooling and then returning beets to the liquid for long term storage. |
|
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 potato salad and chicken salad date marked with today’s date when the potatoes and chicken had been cooked yesterday. CDI: Items properly dated. |
|
22
|
2
|
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 no times marked for salad bar items. CDI: Items marked. |
|
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 beets cooling in a deep container in the walk in cooler. CDI: Beets split into several containers and moved to the walk in freezer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed several food items at the bar not protected by shields. CDI: Items moved further back on the bar. EHS and PIC discussed using smaller bowls in order to be able to place food further back under the shields. REPEAT VIOLATION |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of scoops stored down in dry good products. CDI: Scoops moved to where handles are out of the product. REPEAT VIOLATION Previous violation corrected. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
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 machine vents with heavy dust accumulation. |