| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
Yes |
No |
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF: There is a person in charge/certified food protection manager present. But the person in charge is not ensuring that (D) Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; (F) Employees are properly cooking potentially hazardous food (time/temperature control for safety food), being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated; &(J) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Points will be deducted on future inspections if the person in charge is not performing these duties. Work with employees on hand washing, checking final cook temps and signs will need to be made for self-service areas. An employee or student asleep in booth in Grill Room; do not use as living or sleeping quarters. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Eating, Drinking, or Using Tobacco - C: Employee bottled drink on shelf over 3-comp dish sink area. Employee drinks in bottles with screw caps are not approved drinking vessels. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of employee's hands. Recommend a cup with a lid and a straw. Drink discarded. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
Yes |
2-301.12 Cleaning Procedure: Employees when washing hands used bare hands to turn off faucets after washing. To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. More than one employee washed hands for less than 20 seconds. Food employees shall clean their hands and exsposed portions of theri arms for at lest 20 seconds. Informed employees and managers about proper handwashing procedures; continue to work with staff. AND 2-301.14 When to Wash: Employee droped knife on floor, picked knife up and continued with food handling duties without washing hands. Employee stopped and directed to wash hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: After handling soiled equipment or utensils; Before donning gloves for working with food; and After engaging in other activities that contaminate the hands. Observations will be mad on return trip within 10 days. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: The hot holding cart was in front of hand washing sink blocking access in Isabella's area. A hand washing sink shall be maintained so that it is accessible at all times for employee use. Hot hold case location discussed with employees and management and moved during inspection. AND 6-301.11 Handwashing Cleanser, Availability - PF: No soap available at hand washing sink in dish machine room; restocked during inspection. AND 5-202.12 Handwashing Sinks, Installation: Hot water at hand washing sink in dish machine room 78F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Have water tempering valves and sinks adjusted/repaired as necessary. This must be completed within 10 days; contact Elizabeth Ellmore @ ext 321 once corrected. |
| 11 |
0 |
Food in good condition, safe and unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Bag of leaf lettuce with prep date 9/9/13 was rotting on top shelf in walk-in cooler. Lettuce discarded during inspection. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Heavy mold buildup present inside of small ice machine upstairs and sanitizer vat of 3-comp sink with heavy buildup. Ice machine and sink cleaned and sanitized during inspection. Ice machines need to be drained, cleaned and sanitized on a regular basis to prevent mold buildup. This includes ice deflector shields (both machines had pink & black mold on deflector shields). Ice buckets in downstairs kitchen have residue buildup on gray plastic that needs to be properly cleaned. A few dishes found stored dirty; thoroughly wash, rinse, sanitize and inspect dishes for cleanliness before storage. |
| 16 |
1.50 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Raw Animal Foods-Cooking - P,PF: Crab cake final cook temp 139F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: 145F or above for 15 seconds for fish. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14 Cooling - P: Soup (shrimp gumbo) was being monitored with cooling log and was placed on ice bath because it did not appear it would meet cooling requirements. Several hours after cooling process had begun soup still 74F when I checked. Chef stated he would reheat soup, I directed to 165F or it would have to be discarded. Upon return several hours later the soup had not been reheated or discarded. Had another employee discard in my presence. (A) Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) or less as specified under Subparagraph 3-501.16(A)(2)(b). |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
No |
No |
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: In Tuscany: broccoli 133F on service line, acorn squash 128F on service line and 128-147F in hot hold box. Squash reheated to 165F + in pizza oven. In Grill Room: par cooked french fries 94F sitting out at room temp by fryer. All potentially hazardous hot foods must be maintained at 135F or above. Must have a Time as a Public Health Control (formerly known as TILT) agreement in place to par cook/blanch french fries. Fries discarded during inspection and an old TILT form left which can be utilized for par cooked/blanched fries. Submit plan for approval before continuing this cooking method. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: The majority of the refrigeration was not maintaining potentially hazardous food temperatures today. Both of the main walk-in cooler (upstairs and down) were serviced during inspection, the 2 door work top cooler in Isabellas needs to be serviced, as well as the upright cooler in the Bread Basket and the under counter reach in cooler for back up sandwich items in Tuscany. Have all of these coolers serviced for proper operation; all potentially hazardous cold foods must be held at 5°C (41°F) or less; or (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the food at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (ii) On or before January 1, 2019, the equipment is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. Correct within 10 days and contact Elizabeth Ellmore @ ext 321. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF & 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: In lower level walk-in cooler a speed rack full of different foods from Grill Room were all date marked and past the 4 day hold time, one pan of rice was not date marked and one bag of leaf lettuce on day 9; all of these foods were discarded during the inspection. In seeing all items from Grill Room that needed to be discarded, the diced chicken in the hot holding cabinet in Grill Room was not date marked and manager stated it was made today. This must be date marked if cooked and held for more than 24 hours. If open bags of lettuce or other cut leafy greens are held for more than 24hours then they must all be date marked as well. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Cooling Methods - PF: Upon my check a 4 inch pan of soup (shrimp gumbo) was on an ice bath in walk-in cooler which had just been serviced during inspection due to inadequate temperatures. The soup log indicated that it did not cool to 70F within 2 hours. Use one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer;(6) Adding ice as an ingredient; or (7) Other effective methods. |
| 32 |
0 |
Plant food properly cooked for hot holding |
No |
No |
No |
No |
No |
3-401.13 Plant Food Cooking for Hot Holding: Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 57oC (135oF). Fresh sliced potatoes being par cooked/blanched in Grill Room fryer and left sitting to cook per order. Fries 94F over an hour after being cooked. Must apply for Time as a Public Health Control to continue to par cook/blanch fries. |
| 33 |
0 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Thawing - C & 3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C: Corn comes in frozen and was thawed under running water today. Corn 60F in upright cooler in corner of kitchen by brazier. Corn moved to walk-in cooler which is functional (with C-store items) to help with rapid cooling. Cold water coming out of tap at this time of year is 78F and can not be used for thawing. Potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at 5oC (41oF) or less, or at 7°C (45°F) or, Completely submerged under running water at a water temperature of 21°C (70°F) or below such that for ready-to-eat food, the temperature of thawed portions do not rise above 5°C (41°F), or 7°C (45°F) or as part of the cooking process. AND Several bags of frozen fries taken out and left beside fryer to be used instead of fresh cut. Frozen potentially hazardous food (time/temperature control for safety food) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the food temperature at 5oC (41oF) or less, or at 7ºC (45ºF) or less (B) At any temperature if the food remains frozen. Extra bags of fries placed back in refrigerator upon direction. |
| 34 |
0 |
Thermometers provided and accurate |
No |
No |
No |
No |
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF: Some units without thermometers and some thermometers are not accurate; such as no thermometer in unit in Grill Room and Bread Basket under counter cooler registering 22F and upright cooler with external & internal thermometers with different readings. Make sure all refrigeration have an ambient air thermometer that is accurate. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label sugar containers in Grill Room & downstairs C-store area drink stations. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Outer Openings, Protected - C: Repair loose door strips on back door to dock. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
Yes |
3-306.11 Food Display-Preventing Contamination by Consumers - P: Many foods sitting out for consumer self-service without protection from sneeze guard; slice cheese for burgers and butter in Isabella's, granola in Bread Basket, salad toppings and cookies in Grill Room. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Obtain an extra portable sneeze guard in Grill room with enough room for cookies and salad toppings and keep all other items under sneeze guard; correct within 10 days and contact Elizabeth Ellmore @ ext 321. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Prohibition-Jewelry: Some employees wearing multiple rings that are not plain bands. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. |
| 39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14 Wiping Cloths, Use Limitation: Wet rags on food prep areas and buckets did not contain an adequate level of sanitizer to submerge the rags in the buckets. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Prepare a bucket of sanitizer and have multiple buckets in larger stations such as Isabella's so each employee has easy access to sanitizer rags. Do not store bag of clean wiping cloths on floor. |
| 40 |
0 |
Washing fruits and vegetables |
No |
No |
No |
No |
No |
3-302.15 Washing Fruits and Vegetables - C: A honeydew melon was being cut in Bread Basket. Employee states it is brought from downstairs cooler in box and rinsed at prep sink in bread basket area. Melon still looked dirty and had sticker on outside. Prep sink in Bread Basket is constantly in use as a area to hold utensils under hot running water. This sink can not be used to clean produce while it is in use for utensils. Sink would need to be cleaned and sanitized before use to wash produce. Recomend washing produce in downstairs kitchen before it is delivered to Bread Basket. The apples for customer self-service are not washed per manager prior to setting out for service. (A) Except as specified in ¶ (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (B) Fruits and vegetables may be washed by using chemicals as specified under § 7-204.12. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Make sure that clean utensils are not stored with items that may not be clean (repeat violation). Observed a greasy surge protector strip in drawer with some dirty and clean utensils. Many items stacked wet; air dry all dishes before stacking. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Some deli paper stored under sink drain lines and tea/coffee filters stored in open basket. single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
3-304.16 Using Clean Tableware for Second Portions and Refills - C: Signs need to be posted to notify consumers that clean tableware is to be used when they return to self-service areas such as salad bars & buffets. Consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment. AND 4-501.11 Good Repair and Proper Adjustment-Equipment - C: Replace damaged gasket on steamer door in Isabella's. Edge of counters in several areas have damaged laminate that needs to be repaired or removed and sealed with wood sealant or paint for a non-absorbent easy-to-clean surface. Recaulk hood in Tuscany. Remove peeling tag inside hood in Grill Room. Remove damaged piece on mixer whip. The electric slicer in downstairs kitchen is broken and needs to be repaired or removed from facility; if repaired the plastic guard on top is damaged an needs to be replaced. Replace damaged gasket on Cvap hot hold unit (right side) top door. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C & 4-602.13 Nonfood Contact Surfaces - C: Overall cleaning ok; some spot cleaning needed in ovens and hard to reach areas. |
| 51 |
0 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
No |
No |
5-203.12 Toilets and Urinals - C: Tighten loose toilet seat in handicap women's restroom stall. AND 5-501.17 Toilet Room Receptacle, Covered: Receptacle in handicap stall of women's restroom is missing lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.12 Cleaning, Frequency and Restrictions - C: Clean floors in corners, along borders, under equipment and in hard to reach areas. Repair floor tiles under hand wash sink in downstairs kitchen where tiles are bowed up and not grouted in place. Area needs to be smooth and easy-to-clean. Replace missing plugs in C-store walk-in cooler floor. |