| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
No |
2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present during the first half of the inspection. |
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employees coffee cup stored on the cutting board on the prep unit by the grill. CDI - drink was removed. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee touch lemons with bare hands. CDI - stopped the employee and explained the violation. Lemons were discarded. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
General comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed sticker residue on the containers that were stored as clean. Remove stickers completely before washing. CDI - the containers were removed to be scrubbed and washed again. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage and chicken holding below 135F on the buffet. Observed potatoes holding below 135F on the cook line. CDI - items were voluntarily discarded. Suggested TPHC again and emailed the procedure sheet to the PIC. Verification required 8/24/2017 |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed hard boiled eggs, cheese and cantaloupe holding above 45F on the buffet. CDI - all items were cooled down with ice (see temp. chart). Suggested TPHC again to the PIC and emailed the procedure sheet to the PIC. Verification required 8/24/2017 |
| 26 |
2 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
Yes |
No |
Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of water and vinegar labeled "window cleaner." CDI - PIC discarded the bottle. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
No |
Repeat violation 3-501.15 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. -Pf - Observed noodles, rice. lettuce and tomatoes cooling in the prep top. CDI - explained proper cooling methods to the employees and PIC. Items were taken to the walk in freezer to cool (see temp. chart). |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on top of the freezer on the cook line. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the bottom door of the reach in cooler on the cook line. Replace gasket.
Observed rusty shelves in the reach in cooler on the cook line. Resurface/replace shelves. Do not spray paint. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the reach in cooler shelves and prep unit shelves on the cook line. |