| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf) Observed employee cutting recently cooked cornmeal cakes and touching them with bare hands. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands, CDI - cakes were toasted in oven and reached 188F |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Repeat - The handsink by the grill was blocked with a prep cart. Handsinks must remain accessible at all times and shall be used for handwashing activities only. CDI - Obstructions removed - If a repeat on next inspection, points may be deducted.
6-301.11 Handwashing Cleanser, Availability (Pf) There is no soap at the handsink by the grill. Hand soap shall be supplied at all hand sinks. CDI - Soap supplied to handsink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Dishwasher was not sanitizing. When tested the chlorine test strip was observed without any color change. Chlorine sanitizing solutions shall be dispensed at 50-150ppm. VR - Verification required by 6/7 to see that dishwasher is sanitizing dishes. In the meantime dishes are being sanitized int the 3 comp sink. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Mashed potatoes cooked on a previous day were observed in the steam table at 115F. PIC states that they were warmed before being added, but did not know the temp. Reheated foods shall be brought to 165F or above before being placed into hot holding. CDI - Rapidly reheated to 178F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Recently cooked mashed potatoes were observed cooling in the walk in cooler in a covered pot at 110F an hour and a half later they were at 92F.. A large pot of vegetable stock that was recently prepared was left on the counter to cool. It went from 110F to 88F in an hour and a half. The smaller container did get below 70 within 2 hours with the ice wand. PIC stated both had been prepared around an hour before arrival. Vent containers, use ice baths, ice wands, the freezer or other approved method to facilitate rapid cooling. Cool from 135F to 70F within 2 hours and then to 41F within the next 4 hours. CDI - Rapidly reheated on stove vegetable stock to 167F and potatoes to 171F. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Repeat - The TRUE prep table on the right (serial # ending in- 7655) is holding TCS foods above 41F in the prep top. The left prep table is not working and is mostly empty with ice baths being used to supplement. Cold TCS foods must be maintained at 41F or below. No items stay in prep coolers overnight, they were set out before lunch service, promptly moved to the freezer to rapid chill. Ice bath to be used. VR - verification required by 6/7 If TCS foods are not held at 41F or below, an intent to suspend will be issued due to improper cold holding and inadequate equipment |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Cooked pork belly was observed in the work top cooler with a prep date of 5/23, cream sauce dated 5/21, sauteed garlic and chive oil was dated 5/18 and housemade cooked cherry jam was dated 5/5. Cooked TCS items shall be marked with the prep date and used or discarded within 7 days. CDI - Item voluntarily discarded by PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Cooling Methods (Pf) Repeat - Some recently cooked onions were placed in the broken prep unit to cool while sitting in a pan sitting on ice. The large pot of mashed potatoes were observed in the cooler with a lid on it. Lid was vented, later the lid was observed closed again. A large portion of soup was left out to cool on the prep top. An ice wand added did not cool it rapidly enough. Rapidly cool foods using adequate refrigeration, splitting into smaller portions, utilizing ice baths or other approved methods. CDI - The onions were moved to the walk in cooler. The soup and mashed potatoes were reheated above 165F
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Some recently cooked onions were placed in the broken prep unit to cool while sitting in a pan sitting on ice. With both large prep units on the cookline, there is not adequate refrigeration available to carry out regular service. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. VR - Verification reuired by 6/14 to see that units have been repaired or replaced. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf) Repeat - Thawed tuna was observed still sealed in reduced oxygen packaging. The packaging is printed with instructions to remove the fish before thawing. Remove ROP fish from packaging and follow manufacturer's instructions.
Shrimp was observed thawing under "cold" water at the prep sink. There is something wrong with the cold water as it rose as high as 111F while running over the frozen shrimp. Thaw under running water at 70F or less, or using other approved methos such as in refrigeration or as part of the cooking process. CDI - Tuna voluntarily discarded by PIC. Shrimp moved to walk in cooler. Have plumbing system repaired to dispense cold water before resuming thawing procedures under running water. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 Maintenance - Fingernails (Pf) Cook observed with chipping nail polish.
2-402.11 Effectiveness - Hair Restraints (C) Several food employees observed without hair restraints. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
4-101.16 Sponges, Use Limitations (C) Wet/soiled wiping cloths observed on prep surfaces. Store in sanitizing solution in between uses. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat (C) The cold water throughout the establishment quickly rises to over 100F. Plumbing systems shall be in good repair and proper working order. Have repaired. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) The dumpster lid and doors were open. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drinks observed on prep surfaces. Keep employee drinks in a designated area where they do not risk contaminating foods or food contact surfaces. |