| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
10-DAY VERIFICATION REQUIRED
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed a lack of managerial control due to the amount of priority violations and no temperature or time control for buffet items. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed several employee drinks stored above food and prep surfaces throughout the kitchen. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed a dish washing employee switch from dirty to dishes to clean without washing hands and changing gloves. CDI - EHS stopped employee and educated on when to wash hands. Employee washed hands. |
|
20
|
1.50
|
Proper cooling time & 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 cut melons and tomatoes cool 0 degrees after 20 minutes due to them being stacked in deep, plastic containers. CDI - Melons were placed in thin metal sheet pans to cool. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Tzatziki sauce, chicken salad, lettuce, cut tomatoes, coleslaw, and TCS sauces on the buffet well above 41 degrees. See Temperature chart. Observed all TCS foods in reach-in cooler #9 at 43 degrees. CDI - All buffet items were placed on 4-hour TPHC. Foods from cooler #9 were voluntarily discarded and cooler will not be used until it is repaired. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Person in charge stated that coffee creamer and Tsatziki sauce were placed on TPHC. Neither item was labeled for time. PIC was unable to produce a TPHC policy. CDI - EHS provided and helped write a 4-hour TPHC policy for both Breakfast and Daytime buffets. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed several spray bottles of chemicals without labels. Observed several spray bottles of chemicals stored above hot hold foods, utensils, prep surfaces and single-service items. CDI - All chemicals were moved to lower shelves and were labeled. |
|
33
|
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
3-501.11 Stored frozen foods shall be maintained frozen.
Observed cut melon and tomatoes attempting to cool in deep plastic containers. PIC stated that their procedure was to cool these items in the reach-in freezer that is currently broken. CDI - Items were moved to thin, metal sheet pans. Observed boxes of thawed noodles that say “Keep Frozen” in a broken Reach-in Freezer. Boxes of noodles were placed in a chest freezer. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back storage area. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans in dry storage. CDI - Cans were removed to be returned to the supplier. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of napkins and gloves stored on the floor of the storage room. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two broken coolers on the buffet line, reach-in cooler #9 above 41 degrees, a broken reach-in freezer and a torn gasket at the bottom of reach-in cooler #1. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
10-DAY VERIFICATION REQUIRED
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing chlorine sanitizer test strips for the dish machine. |