| 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 handsink at the bar being used for dumping. Due to neither bar sink being directly plumbed, EHS gave PIC permission to switch the sinks, making bar handsink the farthest from the bar entry. PIC stated he will move soap and papertowels to the far sink. EHS provided signage for sink today. CDI: Sink cleaned. |
|
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 dicer, mandolin slicer, and tomato slicer with food debris and build up. CDI: Items moved for proper cleaning. |
|
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 no written times for items held on TPHC that were on the salad bar when EHS arrived. CDI: Time written as EHS was able to verify temperatures of items in the walk in from the same batches. EHS advised PIC that he can verify temps in the walk in immediately before placing on the bar, then write the time it is placed on the bar in order to ensure that time and temperatures are accurate. EHS noted today that items on the bar were above 41F. This process takes approximately 20 min for staff to place items out and therefore temps go above 41F before logging/verifying. Observed no written procedure/log for seasonal fruit (cut watermelon), green peas, arugula, and fresh mozzarella. CDI: EHS provided TPHC paperwork to PIC today and it was filled out. |
|
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 no consumer advisory or denotation for the cold smoked salmon which is raw. CDI: Menus updated and placard placed near smoked salmon on the bar to advise patron of the item. |
|
31
|
0.50
|
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 polenta cooling in covered, large lexan in reach in cooler. CDI: Item moved to walk in freezer to properly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead insects in light cover above dish machine. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets of sanitizer with wet wiping cloths stored directly on the floor. CDI: Buckets were relocated. REPEAT VIOLATION |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed strawberries in use at the bar that were not washed and in original container. CDI: Berries taken to the back for washing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.Observed gasket on right door of reach in cooler on cook line is severely damaged. 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 minor build up on gaskets of reach in cooler on the line. Ensure more frequent cleaning. |