| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Person in Charge - PF - Establishment receives deliveries during non-operating hours via drop-key deliveries. The PIC shall ensure that food received during non-operating hours are received from approved sources and that the food is received at the proper temperature. CDI - PIC educated on receiving foods during non-operating hours. A standard operating procedure must be in place regarding foods delivered during non-operating hours. 0 pts. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - PF - Establishment's employee health policy denotes "salmonella". The PIC shall ensure that employees know their responsibility to report the "big 5" symptoms and the "big 6" illnesses. Ensure the health policy includes salmonella typhi and non-typhoidal salmonella. CDI - Sample health policy with both types of salmonella emailed to PIC. 0 pts. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the response and clean-up of vomiting and diarrheal events. CDI - Sample policy sent to the PIC via email. 0 pts. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee observed handling wiping cloths and sanitizer bucket and did not wash hands before beginning to prepare food. Employees must wash hands when switching task, such switching from cleaning to food preparation. CDI - Employee instructed to wash hands and did so correctly. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Repeat - Seared, partially cooked tuna stored on shelf above ready-to-eat foods. Raw or partially raw animal products must not be stored above ready-to-eat foods. CDI - Tuna moved to shelf below ready-to-eat foods. 0 pts. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Prime rib in hot holding measured 128-130F. TCS foods in hot holding must measure at least 135F. CDI - Temperature turned up on oven to reheat the roast back to its final cook temperature. 0 pts. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Cut cabbage in make-unit measured 44F. Ribs in breading cooler measured 43-50F. Butter in ice bath measured 47F. TS foods in cold holding shall measure 41F or less. Coolers and ice bath were stocked at 4PM so items were moved to walk-in cooler to cool. 0 pts. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals - P - Paracetic acid sanitizer solution at bar 3-compartment sink measured 3010 ppm. Required range for this sanitizer is 704-1875 ppm paracetic acid. CDI - Solution diluted to roughly 1500 ppm. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints - C - 2 waitresses portioning butters and dressings were not wearing hair restraints. Food employees that prepare of portion food must wear an effective hair restraint, such as a hat or hair net. 0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Large amount of clean utensils stacked while wet. Utensils must be air dried prior to stacking. Allow adequate time for utensils to air dry. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - C - Walk-in freezer door does not close properly due to ice buildup on the frame. Gasket torn on dessert cooler door. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Toilet Room Receptacle, Covered - C - Repeat - Employee restroom does not have a covered receptacle. Restrooms used by women must have a covered receptacle, such as a trash can with a lid. 0 pts. |