| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC must have passed an ANSI approved, proctored manager food safety exam. No one onsite today with the certification.2-102.12 |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed employee's using their barehands to turn off water after washing hands. Use a papertowle to turn off water instead to prevent recontamination. PIC will work with employees on this practice to correct.2-301.12 |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed bare hand contact with lettuce today. lettuce discarded by PIC to correct. No bare hand contact with RTE foods is allowed. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
Observed par-cooked eggs today in the facility. A par-cooking application has been given today. VR in 10days. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed multiple foods without dates today, ex. deviled egg mix. These items were date marked today to correct.Observed vacuum sealed cooked meats not dated with the pull from the freezer date today- be sure these have a make date, freeze date, and pull date on them.3-501.17 Observed multiple foods that had been made/opened >7 days prior and were discarded today to correct.Hold TCS foods only 7 days if holding them at 41F or less and only 4 days if holding them between 45-41F.3-501.18 |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
Observed the health statement on the menu today but there is no indication as to which items are offered undercooked. Provide a asterick or wording that would lead the consumer to the health warning. VR in 10 days. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
Observed ROP of multiple cooked meats today which requires a HAACP plan for each product that is ROP'd.8-201.13 ROP of these meats may require a variance as well if conditions listed in 3-502.12 of the 2009 food code are not met. Curing fish requires a variance as well(trout). If using vinager for preservation then a variance would be required(chow chow). 3-502.11 Variance application given today. VR in 10 days to see if the processes have stopped or to see that an application has been submitted.Observed raw fish that was not frozen and had been packaged using ROP- discarded by PIC to correct. Raw fish cannot be ROP's unless it is frozen before, during , and after packaging. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
See #27 for ROP, curing , and pickling.8-103.11 |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed an open flame portable burner today that is only approved for outdoor use- remove this piece of equipment as it is not approved.4-205.10Observed rusted shelving in the RI cooler that is hard to clean.Observed a smoker that is melted and not easily cleanable. Observed a cracked lowboy today that is also hard to clean.4-501.11 |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Observed no chlorine test strips onsite today, only quat. ammionia strips. Test strips left with PIC to correct.4-302.14 |