| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC turn off water with hand (several times) after handwash. Staff not washing hands after removing gloves and before putting on new ones. CDI-discussion with PIC |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand sinks not reaching at least 100F (71F). Verification Required |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed asterisks on menus by all swordfish dishes. No parasite destruction letter for swordfish. Facility needs to 1. Have parasite free swordfish (sushi grade) with a parasite destruction letter or 2. do not serve, even at guest request, undercooked swordfish AND remove asterisks from swordfish meals from menus. Verification Required. All swordfish must be fully cooked unless a true parasite destruction letter comes from supplier. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed tightly wrapped meat at 130F in WIF after being in there 1 hour. After second hour meat at 115F. CDI-Meat voluntarily disposed of. Tightly covered green beans in WIC in deep pan. CDI- green beans voluntarilly disposed of. Repeat Non-Compliance. Verification Required |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 butter, fried parsley and cooked mushrooms on counter without TPHC labels. Repeat Non-Compliance. Verification Required |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 TCS foods improperly cooling in deep pans (green beans, soup) or tightly covered, or in stacked pans. CDI-foods were put into shallow pans and uncovered. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed customer doggie bag in WIC with and above facility food. CDI-disposed of. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags on counters. Keep in sanitizer when not using, put into laundry when soiled. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C Observed berries not being washed before being put onto desserts. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed container of utensils in pantry sink under 80F water. If using water it must be 135F or above. CDI-utensils sent to dish area. |