| 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 no managerial control over items that are held on TPHC, large items that are cooled for later use, and items are not being held over 7 day shelf life. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee touch face and continue seasoning raw meat. CDI hands washed. Observed employee handle soiled utensils take off gloves and handle clean utensils. CDI by education and employee washed hands.
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 5 seconds. CDI PIC instructed employee to rewash. |
|
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 handle frozen bread dough with bare hands that was to be prepared tomorrow, employee touch smoked duck, and corn with bare hands. CDI items discarded and bread baked off for later use. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed beets, ginger, and tumeric root above RTE cheeses and other RTE items. CDI items relocated. Repeat. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed metal pans on drying rack with food debris and plates and bowls by back freezer soiled with debris. CDI items moved for cleaning. Suggest facility clean and wrap extra utensils. Repeat. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed prime rib that was previously cooked to 128F and carry over cooked to 130F without holding it for 112 minutes. Product was in the process of being reheated to 165F for service. Told facility that they have to follow roast cooking procedures if they want to reheat product for later use. And must reheat roast using same cooking parameters. CDI product discarded. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed facility with lamb shank liquid and cheese sauce from the night before at 61F and 54F respectively. CDI items discarded. Repeat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed sliced tomatoes and sliced lettuce, that was not checked to ensure cooling process complete, placed in prep top above 45F. CDI items moved to walk in for cooling. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 garlic cheese (11/11), pepperoni (11/10), pizza sauce (11/12), Zucchini (11/11), chicken sausage (11/11), feta (11/11), diced tomatoes (11/11), and short ribs (11/11). CDI items discarded. Observed ground lamb meat that was cooked and frozen then labeled with a 7 day shelf life once pulled from freezer. CDI date changed to 6 days. Repeat. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 salsa and shredded cheese that was held on time, for a morning lunch in the private dining area, and placed in reach in unit to cool for later use. CDI items discarded. Observed brown butter and softened butter used in back kitchen area without time stamp labeled. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lamb shank liquid that was cooling in deep plastic containers and cheese sauce in a covered metal pot. CDI items discarded. Repeat. Observed sliced tomatoes and and lettuce cooling in covered containers and stacked. CDI items uncovered. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 scoops holding in container of room temperature water on counter at front grill area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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 box of to go cartons stored on floor near dry storage area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed ceiling tiles and sink close to back kitchen area that was soiled with debris. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed personal drink stored on prep surface and personal soda can stored in utensil holder. Repeat. |