| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed unapproved specialized processes throughout facility, bare hand contact, as well as other violations. PIC was a CFM but not fully carrying out duties. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
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 employee bare handing croissants. CDI: Item reheated to 165F and used gloved hand to remove them from pan. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed server handsink blocked by high chairs. Observed large food particles in line handsinks. CDI: Handsink unblocked and employees directed to only use handsinks for handwashing.
6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at handsink on line. CDI: Soap provided. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented and bloated can of pineapples. CDI: Item discarded. PIC directed to have a designated area for damaged product. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one shellfish container with no tag. PIC stated that it had been removed to the board of "completed" batches. Observed that tags did not have completion date on them and also were not stored in order of completion. PIC directed to follow the complete rule. VERIFICATION REQUIRED |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage stored on kitchen line at 80F from 7am. CDI: PIC directed to hold item hot or cold for service. Item reheated to 165F and then properly cooled. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shell eggs and liquid eggs stored on ice on line above 45F. CDI: Items rapidly cooled by properly making an ice bath and covering shelled eggs with ice. REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 several items from greater than 24 hours not date marked.
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 several true pickled items dating as far back as September. CDI: All products over 7days discarded. REPEAT VIOLATION |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder on menus for restaurant. Observed no disclosure or reminder on bar menu for drink with raw, shell egg. VERIFICATION REQUIRED REPEAT VIOLATION |
|
28
|
0
|
Pasteurized eggs used where required |
Yes |
No
|
No |
3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P Observed that on bar menu facility is using a cracked, raw egg, in a drink. Facility does not have proper warning label for consumer. PIC directed to use pasteurized egg or provide CA on bar menu. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility ROPing several TCS foods including chicken, watermelon, and other cooked products. Observed facility Sous videing chicken. CDI: ALL products ROPed and/or sous vide were discarded. See product disposition form. Obtain approved HACCP and variance. VERIFICATION REQUIRED |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
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 tomatoes sliced during inspection tightly covered in WIC. CDI: Item vented for proper cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 flour and sugar unlabeled. Observed several food items mislabeled throughout facility. CDI: Correct labeling provided. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed whole lamb, pork belly, and various other items stored on the floors in WICs and WIF. |
|
41
|
0
|
In-use utensils: properly stored |
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 spoons stored in standing water in open kitchen line. CDI: Spoons taken for W/R/S. PIC directed to use one of the above stated methods for storing in use utensils. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Containers separated for air drying. Provide more air drying space. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items stored on floor near dry storage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
. 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 damaged lid stored as clean. CDI: Item discarded.
4-501.11 Maintain equipment in good repair. Observed damaged gasket on server station cooler. |