| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Store employee items in away from food and food contact surfaces to prevent contamination. Observed cell phone stored on same cutting board where vegetables were being chopped. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sponge inside of handsink. CDI item moved. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled plates in downstairs storage area and speed racks, and slicer soiled with debris. All 3 ice machines downstairs have build up on the inside. Repeat. Verification required. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans, gravy, pork, and tasso held below 135F. CDI items reheated. |
|
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. 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 facility with spicy sausage, sausage, green beans, sausage balls not labeled. CDI items labeled.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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 duck confit held past 7 days. CDI item discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF. 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 facility with TILT procedures that need to be updated to follow the process they currently follow. TILT procedures state to hold foods for 2 hours and they hold for 4 and procedures do ensure facility cools product down before removing from temperature control. Verification required. |
|
25
|
0.50
|
Food additives: approved and properly used |
Yes |
No
|
No |
3-202.12 Additives - P. Food may not contain unapproved food additives. Observed curing salt (with nitrates) in facility. Facility states they add it to food but do not cure. Informed facility they will need to apply for a variance if they want to continue using curing salts. CDI item discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of glass cleaner. CDI bottle labeled. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement - PF. 3-502.11 Obtain a Variance for specialized processes.-Pf. Observed facility with curing salts. Left variance application if facility chooses to go through with process. CDI item discarded. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF. 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility without documentation for using unapproved curing salt in food. CDI item discarded. Left variance application. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. 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 cabbage in a large plastic container cooling. CDI item separated into two containers to facilitate cooling. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed main chef without a hair restraint. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of tilt skillet, and mixer soiled with debris and dusty fan. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty vents in downstairs walk in cooler. |