| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(C) PIC shall ensure other persons entering food preparation, storage and warewashing areas comply with this code. Observed food stored from an outside chef for the purpose of a private event, inside the walk in cooler, that according to the PIC also utilizes the kitchen. Advised PIC to ensure that all food stored is from an approved source and employee is aware of the employee health policy. |
|
4
|
0
|
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 one employee drink stored directly on a prep table while preparing food. CDI- by moving to a lower shelf. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee enter the kitchen and donn gloves without washing hands. CDI by education, advised PIC to redirect staff to handsinks prior to donning gloves. |
|
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 shellstock tags missing the date the last shellstock was used. VR- will follow up within 10 days to ensure that any shellstock products finished by 9/22/15 have the last sold dates recorded on the tag. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw hamburger meat stored above raw whole pork roasts. CDI- moved to correct location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 For mechanical warewashing provide a chemical sanitizer at the proper concentration. Observed the dishmachine (CL) sanitizing at 10ppm. VR- repair by 9/22/15. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 (B) (1) Whole meat roasts including beef, corned beef, lamb, pork and cured pork roasts such as ham shall be cooked in an oven that is preheated to the temperature specified . Observed whole roasts smoking in a cambro with sternos and wood chips for 2 hrs at 97F and 125F. CDI by removing and placing into the oven to cook at 250F and reached 165F and 199F over the next hour. Advised cooking/smoking (for flavor) in approved equipment designed for cooking if food is to be stored there for extended periods of time. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 cut brie, an opened gallon of milk and cooked chicken stored over 24 hrs without date labels. CDI by properly date labeling. If found on future inspections, products without date labels or incorrect date labels will need to be discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a consumer advisory mission for the poached egg on the menu. VR- provide by follow up visit. Also discussed the egg used to top the Kraft Burger that is also cooked to order. Explained that this may be more clearly marked if the egg has an asterisk separate from the burger title. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soapy water in a bucket for wiping cloths labeled sanitizer. CDI by diposal. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Per variance committee a variance will need to be submitted for the dehydration of several produce items being completed at the facility. Observed a dehydration machine and per the PIC the dehydration machine uses heat to dry several produce items which are then stored in room temperature. According to PIC items are stored in refrigeration. Will determine whether HACCP/Variance is required. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Additional information needed to determine if HACCP plan for the dehydration process is 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 a sheet pan of cooked chicken stored on the prep table cooling at 80F for 30 mins. Observed a container of hard boiled eggs still at 58F after 4 hrs, product was re-checked 1 hr later and observed at 49F. CDI by breaking down container into 2 separate containers and moving into the freezer to shock down to 45F and below. Discussed uncovering and utilizing larger refrigeration units rather than prep coolers to cool down. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies in the dry storage room near the produce storage. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 a box of melons and milk crates of food in ziploc bags stored on the floor of the walk in cooler and freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a chemical sanitizer solution at the correct concentration. Observed two sanitizer buckets used for wiping cloths at 50ppm (quat). |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test kit available for quat sanitizer. Provide by 9/22/15. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in basement with pits and no longer smooth and easily cleanable. |