| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at salad station handsink. CDI: Soap provided. Observed soap dispenser stop working at fry station handsink. CDI: Dispenser batteries changed. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags are not stored in chronological order. CDI: Tags reorganized. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in the walk in cooler. VERIFICATION REQUIRED
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored behind butter in cooler drawer. Observed steak tar tar stored behind ready to eat items in the cooler drawers at the salad station. Observed raw bacon on top of Alfredo. CDI: Items reorganized. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed all ice machines with black and pink build up on chutes and/or shields. Observed ice scoop holders with black and pink build up. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed spinach cooling at a rate of .067F/min. CDI: Product split into smaller pans and cooled properly.
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 Mac and cheese sauce and Alfredo sauce cooling (0F/min)in cooler drawer and reach in respectively. CDI: Items to be used within cooling period. EHS informed PIC that these items need to be cooled to 41F prior to storing on the line or they must be placed on a 4 hour time hold from when they are finished cooking. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatloaf and creamed spinach holding below 135F. Items placed on TPHC today from 4pm. Items were seen being sold by 8pm. PIC and EHS discussed placing these items on TPHC permanently if temperatures cannot be maintained. Observed tempura asparagus at fry station holding out at room temperature. Item must be placed on TPHC if this is where it will be held. EHS emailed TPHC paperwork to PIC today. When EHS returns to verify storage order, TPHC paperwork will be checked. REPEAT VIOLATION |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Mac and cheese sauce at front of walk in cooler door prepared 9/19 holding above 41F. CDI: Sauce cooled down 45 min later. EHS and PIC determined that due to proximity to the door, items were not maintaining temperature. EHS suggested relocating this cart or using the cart for non-TCS items going forward. Observed buttermilk above 41F at fryer station. CDI: Buttermilk discarded and refilled. Ensure ice comes up and around container or ice is added to product to maintain temperature. Observed shredded cheese in reach in above 41F. Product placed on TPHC for today. Observed sour cream portions in reach in cooler that was not turned on. CDI: Sour cream placed on TPHC as EHS saw them portion during inspection. REPEAT VIOLATION |
|
31
|
0
|
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 spinach cooling in deep pan while tightly covered. CDI: Spinach split into smaller pans and uncovered. Observed Mac sauce cooling in cooler drawer and Alfredo in reach in.CDI: items sold within 4 hours REPEAT VIOLATION Improvement from previous violation. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C Observed unwashed strawberries in use at the bar. CDI: Strawberries removed for washing. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 utensil in water at steak station at 121F. CDI: Water reheated to 165F.
4-903.12 Linen storage. Observed clean towels stored on the floor on the cook line to right of hot box. Observed clean towels stored under sink drain lines in server pass through area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employees towel drying dishes and utensils. All items must be air dried. REPEAT VIOLATION No wet stacked dishes seen today, staff are towel drying to eliminate this issue. Previous violation corrected, however dishes must be air dried. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken gasket on front bar cooler, and on salad reach in. PIC stated that gaskets have been ordered through a company and will be replaced. |