| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf)
There were several dented cans in the storage rack. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. CDI, the cans were separated to another area for return. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed cut melons at 44F on the serve line of the greens and grains station. There were also canned pears and pineapples, and orange slices in that section. Except during preparation, cooking, cooling, or when time is used as the public health control TCS foods shall be maintained at 41F or less. CDI, there was a leak in the drain for the cold well so there was no water added to that well. Once water was added to the ice, the foods began to cool down. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - REPEAT
Observed sliced tomatoes in cold well at grill cooling while in use. 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. CDI, the tomatoes were put into a reachin cooler to cool before use. Reduced to half points for improvement. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
There were bottles of oil and another liquid stored at the cook station of iron skillet. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. Label the containers |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-306.11 Food Display - Preventing Contamination by Consumers (P)
There were trays of cookies, banana pudding, and apple pies, and containers of washed and unwrapped apples with no utensils stored on display for self service under sneeze guards that were missing or inadequately positioned. 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. CDI, all of the trays were pushed back behind an upper sneeze guard and the PIC had an employee remove the apples and wrap them. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Observed tongs stored on a rail at knee height in the grill station. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- C
Observed many containers wet stacked in the 3 comp sink dish drying area. Air dry all equipment and utensils after washing and allow them to dry completely before stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT
Two tall reach in coolers in the pizza/pasta area were broken, the door on the reachin cooler in the soup station was damaged and would not stay closed, the floor of the walkin freezer had come loose, the threshold of K2 cooler was in poor repair, there were multiple holes in the floors of many of the walkin coolers and the walkin freezer missing caps, and there were multiple rusting racks in the coolers and the freezers. There was a buildup of ice in the walkin freezer near the right side and the gasket of F1 cooler was ripped. There was a missing panel on the hood above the soup station. Equipment shall be maintained in good repair. Repair, remove or replace listed areas.
4-205.10 Food Equipment, Certification and Classification (C)
The facility created a soup station and was using a catering tray holder with canisters of Sterno to keep the food hot in the well intended for cold use only. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Do not use the Sterno and the cold well may only be used for cold items. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - REPEAT
There was black buildup on the floor and a buildup of food debris on the racks in the K2 cooler. There was food debris and crumbs observed on prep tables and lower prep shelves in the pizza/pasta area and the iron skillet area. There was a large amount of food debris in the bottom of a container used to store bags of flour. Non-food contact surfaces and utensils shall be clean to sight and touch. Clean listed areas. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Leak pipe etc. not imminent threat
There were leaks observed at the prep sink near the out door of the kitchen, the 3 comp sink faucet, the handsink in the dish washing area, the drain of the cold well at the salad station and the cold faucet of the mop sink. A plumbing system shall be maintained in good repair. Fix the leaks. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - C
Observed a damaged area of the floor at the kitchen door, in the dishwashing area, and in the pizza/pasta area. In the iron skillet area there was an area where the coved base was worn away and the coved base behind the 3 comp sink had come off the wall and was sitting on the floor. In the pizza/pasta area there was a metal panel on the wall that was coming off. PHYSICAL FACILITIES shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
There was black and greasy buildup behind the cook station of the iron skillet area. Physical facilities shall be shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean the area more often. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
There was dusty buildup on the hood panels at the soup station and on the ceiling vents of the pizza/pasta area. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |