| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Through discussion and observation, there is an overall lack of control of procedures and processes throughout the kitchen as evidenced by temperature violations, datemarking violations, handwashing issues, lack of knowledge of when foods were prepared, and lack of knowledge of what procedures are for different foods (ex: saying foods are held hot when procedure is to hold them on time), and lack of training with employees on specific procedures such as TPHC. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds and then use bare hands to turn off faucet. CDI: Hands on training provided to employee by EHS and employee properly washed hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink on hot line. CDI: EHS directed employee to wash hands at handsink. Employee washed hands at handsink.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves with no handwash in prep area. CDI: Employee washed hands and donned new gloves. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink for buffet line with heavy tea and coffee staining. Sink is being used as a dump sink. CDI: Staff corrected and directed to only use sink for handwashing during inspection. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon in walk in cooler stored over ready to eat foods. Observed raw salmon and raw bacon stored over ready to eat foods in banquet walk in cooler. Observed raw shrimp and raw steak stored over ready to eat foods in reach in coolers. Observed parcooked (raw) tuna stored over ready to eat food in walk in. Observed frozen raw products out of hermetically sealed packages stored over frozen ready to eat products in walk in freezer. CDI: All products reorganized. REPEAT VIOLATION
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce in walk in cooler. CDI: Items rearranged. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. - P Observed tomato slicer and can opener blade with food debris on it.CDI: Items moved to dish area and washed, rinsed, and sanitized. REPEAT VIOLATION
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea pots used for room service with some black build up and heavy staining. |
| 16 |
1.50 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed seared, par-cooked tuna in walk in. Observed no pre-approved procedure for par cooking tuna. PIC stated that they used the procedures for other proteins that are approved. EHS determined that food was properly prepared. Tuna added to procedures today and approved by EHS during inspection.
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed that parcooked tuna was not properly labeled as "Raw, must cook to 165F" as required by procedures. CDI: Product labeled during inspection. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut melons cooling in walk in at a rate of 0F/min. CDI: Products placed on sheet pans, uncovered and then cooled at proper rate. |
| 19 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed clarified butter in squeeze bottle on hot line below 135F. CDI: TPHC procedure created for product. Product labeled with 4 hour time hold and discarded at proper time. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed omelet toppings held on ice above 45F. Observed raw shell eggs held at omelet station above 45F. CDI: Items voluntarily discarded at 4 hours. PIC recommends holding these items on TPHC. Observed calamari in reach in cooler above 45F. Reach in cooler is completely full on each shelf, prohibiting proper air circulation. CDI: Calamari voluntarily discarded. Cooler reorganized. Observed items on ice at hot line holding above 45F. CDI: Items rapidly cooled. REPEAT VIOLATION |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked mushrooms dated 11/21 and cooked sweet potatoes dated 11/21 in cooler drawer. Observed ricotta dated 11/14 and cooked shrimp dated 11/23 in reach in cooler. Observed cooked penne dated 11/26 but held above 41F in reach in cooler. CDI: All items voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on pan of pulled pork and pans of crab cakes cooked Wednesday night. CDI: Dates added. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marking on foods held on hot line. Observed items not be discarded at the four hour expiration of 10:30am. Observed butter held on TPHC at buffet wrapped up, and date marked by employee to be saved and used tomorrow. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
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 melons cooling in deep plastic lexans, while covered. Employee directed to place items on sheet pans uncovered. Items were later seen covered with plastic and still not cooling. CDI: Cover removed. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils not labeled at buffet line. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies around drain at prewash section of dish area. PIC advised to call pest control. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed some food not covered at buffet line omelet station. Observed sneeze guards do not adequately protect food, as they are very high. Facility's policy is to have a person monitoring the buffet at all times. Several times during the inspection, the designated person was in the kitchen or server hallway area, not attending food. CDI: Attendent went back to line.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee belongings comingled with food in kitchen areas. CDI: Employee belongings separated. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch on preparing food at dessert station. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths throughout facility on prep surfaces. Observed wet cloth under cutting board at buffet station. Observed sanitizer bucket at the bar with wet cloth in it and sanitizer at 50ppm quat. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 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. Observed in use rubber spatulas stored in room temperature water at buffet line. CDI: Spatulas taken to dish. New spatulas obtained for station and placed on a clean plate. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
No |
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee belongings stored comingled with clean equipment. CDI: Employee belongings separated. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed dessert cooler is not functioning. PIC stated that he thinks a new one will be coming to replace it. Observed split gasket on "back up rotation" cooler. Observed shelving in reach in units rusted/peeling.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with burn marks stored as clean. CDI: cutting board voluntarily discarded.
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed broken thermometer on hot line prep cooler.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken scoop at icecream station. Observed burned and flaking rubber spatula stored as clean. CDI: Items voluntarily discarded. REPEAT VIOLATION |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed banquet walk in cooler with strong odor. Cooler should be regularly emptied, and thoroughly cleaned. Observed some food debris and build up in reach in coolers and on gaskets. Observed shelving in walk ins with some build up. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing behind/at top of tiles in banquet walk in cooler. Observed missing ceiling tiles in some areas. Observed overall various areas of walls and floor that are in need of touch up paint, replacement of tiles, and repairing/grouting of tiles.
6-501.11 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. Observed leak in storage hallway for banquet items. Observed heavily stained ceiling tiles throughout facility. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed roast light equipment for hot holding for banquets with normal light bulbs. Provide shatterproof bulbs.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Normal location is under construction. PIC directed to provide a proper temporary designated area. |