| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed current PIC/owner’s servsafe certificate expired in 2018. Other servsafe certified person was off at the time. No points deducted due to person in charge/owner was very knowledgeable of risk factors, operation of the kitchen, and was able to answer all questions regarding food safety. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground beef stored above pork inside walk-in cooler. CDI: storage order was corrected.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above RTE and washed produce inside walk-in cooler. CDI: storage order was corrected.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed raw sausage stored over cooked liver mush, raw eggs stored above pancake mix, and raw bacon stored above cheeses and condiments inside walk-in cooler. CDI: storage order was corrected. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch dressing at 45F and blue cheese dressing at 46F. CDI: all house made dressing with a mayonnaise base was moved to the walk-in cooler to cool. Thermostat in cooler was adjusted. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
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 procedures for shell eggs held on time. CDI: sent owner a copy template of TPHC form to complete and return. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 tomatoes inside reach-in cooler at 45 - 46F cooling from this morning tightly wrapped. CDI: removed and taken to the walk-in cooler uncovered to rapidly cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin tip thermometer available for checking thin masses of food. Return visit required within 10 days to ensure thermometer is available. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment:
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers including waitress/wait staff wearing jewelry on wrists.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers including wait/waitress staff not wearing hair restraints. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in buckets with cloths too strong for FCS exceeding well above 400ppm and bleaching out test strip. CDI: bleach sanitizer was diluted to proper concentration.
Observed wiping cloths on employee aprons. Cloths should only be stored in sanitizer when not in use and only used for one task. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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 small soufflé cups stored inside seasonings in back storage room. |