| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
.2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed PIC touching sprouts in flip top cooler. CDI- discard sprouts. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed staff in kitchen wearing gloves and performing various tasks, including working with food with out glove changes. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 stock pots of broth in freezer not date marked. CDI- contents were frozen, allowed to date mark as PIC knew when stock had been prepared. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed glass cleaner not labeled. CDI- labeled while on site. |
|
31
|
0.50
|
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 recently prepared lettuce in prep cooler tops 50 F. Do not use small coolers to cool food. Observed boiled shrimp cooling in flip top with ice added to food as a direct contact coolant. CDI- removed ice from food and recommended bagging ice in approved bags for maintaining and cooling small amounts of food in prep coolers. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C: Do not store food in contact with undrained ice. Observed ice on shrimp and scallops in prep coolers. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Observed three compartment sink in facility but compartments not large enough to immerse largest stock pots. Pots also cannot fit into dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed in rear storage room floors, kitchen floors under and behind equipment. |