| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Observed food handler at the dish machine move from dirty to clean without washing hands, ensure hands are washed each time between handling dirty and clean dishes. PIC stopped food handler and had him wash his hands. CDI 2-301.14 - When to Wash: Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Paper towels were missing from every hand sink at the start of the inspection, the PIC placed rolls of paper towels at each hand sink, maintain paper towels at each hand sink. CDI 6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Observed food debris on the back of the slicer, ensure the slicer is being broken down completely and cleaned after each use, the slicer was moved to the 3 compartment sink to be washed rinsed and sanitized. 4-601.11 Equipment, Food-Contact Surfaces, NonfoodContact Surfaces, and Utensils. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Melon on the front breakfast line temped at 45F, recommend a time procedure for cut fruit on the breakfast buffet, PIC was provided a copy of the TPHC form. Melon was voluntarily discarded at the end of breakfast service. Tomatoes in the 3 door prep unit on the cookline temped at 46F, all other items temped at or below 41F, tomatoes were voluntarily discarded by the PIC. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
Date marking is significantly improved from previous inspection but observed 2 items in the walk in cooler missing a date mark. Items are removed from banquet are placed on speed racks to track product loss before being discarded, these items either need to have a date mark or be marked for trash with no other items on the speed rack. 3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Observed salmon in the 4 drawer cooler that had not been removed from the packaging, cut salmon out of the package when removed from the freezer. CDI the packaging was slit open. 3-501.13 Thawing. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed watches/bracelet, only a plain ring is allowed. 2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Observed wet stacking in the dish area, ensure all pans are being allowed to air dry completely before being stacked together. 4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
Cups over stacked at the drink station for breakfast, ensure cups are either kept in the original protective sleeve or not stacked above the rim of the container. 4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Replace any torn gaskets, replace any rusted shelves, wrap condensation and refrigeration lines in the walk in coolers with Armaflex pipe insulation and PVC jacketing. Replace the broken lid on the 3 door prep unit. 4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
The equipment such as the tilt skillet and steam oven must be plumbed to allow for complete drainage of the unit, can not drain into 5 gallon buckets. 4-204.120 Equipment Compartments, Drainage. EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
The sanitizer and rinse compartments of the 3 compartment sink has significant debris and grease build up, ensure the compartments are kept clean. Cleaned during the inspection for CDI. 4-501.14 Warewashing Equipment, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned:
135 (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
Additional cleaning needed on shelves, in the bottom of reach in coolers, the back of prep units where the lid sits and on the face of units where gaskets sit. 4-602.13 Nonfood-Contact Surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
Install an ASSE 1052 CONTINUOUS PRESSURE BACKFLOW PREVENTER at the mop sink. The hose with a spray nozzle creates pressure on the faucet and requires additional backflow. 5-203.14 - Backflow Prevention Device, When Required: Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. P
The mop sink faucet is not operational and can not be turned off, repair the faucet so it can be shut off at the faucet. 5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Verification within 3 days that the backflow preventer is in place and the faucet is repaired. Call Katherine Doyle at 336-314-9046.
Repair the dump sink at breakfast cookline so it is plumbed. Repair the cookline dump sink so it is plumbed and functional.
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Replace cracked/damaged floor tiles throughout the kitchen replace cracked/damaged wall tiles throughout the kitchen and resecure where the tiles are separating from the wall, Recaulk hoods, Repair cove base throughout, Remove unnecessary wall anchors and screws, Fill holes in the wall, Remove adhesive from walls, Replace damaged ceiling tiles, seal the gap around the soda dispenser at the wait station, Repair pressure gauge at the dish machine so it is reading at a level that conforms with the machines data plate. 20PSI plus of minus 5PSI Secure hand sink to the wall Adjust prep tables and steam wells so they are either far enough off the wall to allow for cleaning between the item and the wall or secure to the wall and caulk, Recaulk clean drain board of dish machine, Repair wall ceiling junction
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |