| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed open drinks stored on prep surfaces, on ice machine, and racks in kitchen area and employee drink from cup and set next to RTE while preparing food. CDI items moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wipe face with gloves and continue food prep and use gloves to drink from personal cup and continue food prep. CDI hands washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon being plated while fruit and other RTE food stored on same prep surface. CDI items relocated. Observed raw casing and cold smoked salmon stored above RTE food in walk in unit. CDI items relocated. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bar dish machine at 0ppm. Repeat. ECOLab onsite to repair machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot cabinet with containers corn and black bean mix at 118-122F for a banquet. CDI all items reheated to 165F. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage and mozzarella in prep top at 43F and chicken wings in reach in at 43-45F from night before. CDI items moved to walk in for cooling and wings discarded. Observed Cole slaw and pico de gallo that was meant for a banquet going out on buffet line at 54-58F. PIC stated items were just prepped and they will immediately use on line and discard after event. Told PIC if they want to use TPHC they have to have procedures provided and have corresponding time stamps. CDI placed items on temporary time since it was going out immediately. Observed shredded cheese and cream cheese used for morning banquet and held out of temperature during service and placed back in walk in. CDI items discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed cauliflower, roast beef, Brie and kale that was not dated. CDI items dated.
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 crema (2/17), roast beef chub (2/17), turkey chub (2/11), enchilada sauce (2/13), and hen wing confit (2/7) held over 7 days. CDI items discarded. |
|
25
|
0.50
|
Food additives: approved and properly used |
Yes |
No
|
No |
3-202.12 Additives - P. Observed sausage that was prepared in house using pink salts #1. Facility stated they do not have a recipe and did not have a tracking method to ensure additive did not exceed amounts allowed in rules. CDI sausage discarded. If facility wishes to continue use of nitrates a recipe must be provided to ensure amounts are at a safe level for consumption. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
*Not a violation. Facility is not currently using approved HACCP plan |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed butter and jam stored near front of line where it exposed to contamination near the front cook line area and also stored next to handsink where it is exposed to back splash. |
|
38
|
0
|
Personal cleanliness |
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 employees handling food and utensils while wearing bracelets and watches. |