| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 -P Sanitizer is not available. Sanitizer dispenser on the wall is not dispensing and movable jug (from Starbucks) is also not dispensing adequate sanitizer. There is visible air in the Diversey tube. Use test strips to verify presence of sanitizer. Manager replaced the sanitizer concentrate bag and sanitizer is dispensing at the conclusion of the inspection. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Chicken in the Mushroom Chicken on the hot buffet is 123 degrees F. Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Mushroom Chicken was removed from the buffet to reheat for holding on the buffet. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Buckets, Tubs of Fried Chicken 104F and 106F. Maintain TCS foods in hot holding at 135F or above. -P Tubs of fried chicken were removed from sale. . . Some rotisserie chicken is 128F (some 160F). Monitor food temperature and maintain at 135F and hotter. Chicken less than 135F was removed and discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Bulk Deli Meat Refrigerator is not holding open deli meats at 41F as required: Honey Ham 46.5F, London Broil 46.5F, Chipotle Chicken 46F, Low Sodium Ham 45F, Peppermill Turkey 45F, Bourbonridge Ham 46.7F, . Maintain TCS foods in cold holding at 41F or less. -P Use your thermometer to check food temperature. Meat was removed from the refrigerator. . . Some freshly sliced provolone cheese 45F and Ham 44.F in the sandwich refrigerator is also not meeting the requirement to maintain at 41F and colder. Use your thermometer to monitor food temperature. Service request was put-in for refrigerator repair. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Several open chubs of deli meat exceed the seven day maximum date marking. Ham is on day 11. Off-the-bone Ham is on day 10. Bourbonridge Ham is on day 8. Chipotle Chicken is on day 8. Discard the deli meats requiring date labels once time window has expired -P Expired meat was discarded during inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5) Pizza has exceeded the maximum four hour time holding. Follow written procedures for Pizza held using Time as a Public Health Control (TPHC) for 4 hours. The pizza shall be discarded after it has completed its 4 hour hold time. -P Pizza was discarded upon request. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Sliding Refrigerator Doors on the sushi and sandwich unit are missing handles, broken. Assure refrigerator doors close properly and provide cleanable handles. Maintain equipment in good repair. These sliding doors are also not clean so the poor condition may be interfering with adequate cleaning. . . One towel dispenser is not functioning properly and may need replacement. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) 3-compartment ware washing sink is not clean. Clean the left drainboard used for clean wares and back splash surfaces. Clean the sink daily with detergent. Avoid long term storage of items on the sink that interfere with cleaning. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Entire sushi area needs cleaning with soapy detergent and scrub pad to remove the build-up. Clean the wall to the left, tacky surfaces, sliding refrigerator doors, base of sneeze-guard, etc. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.113 Broom and dust pan are stored in front of the handwashing sink in the pizza area. Soiled metal scrub pad is stored on the clean-side drainboard of the ware washing sink. Store tools such as brooms, mops in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. General clean-up is needed near the pizza station handwashing sink. |