| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC is not a certified food protection manager. PIC stated his servsafe has expired and was unable to provide documentation. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure-PF. PIC was unable to provide documentation or demonstrate knowledge of an approved employee health policy. CDI- EHS located posted employee health policy and educated PIC while onsite. |
|
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 an uncovered employee beverage stored on the prep table and another employee beverage on a seperate prep table. CDI by moving to a correct location. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures -P. Observed chicken wings that are not fully cooked to 165F cooling on a speed rack. VR- paperwork provided. Advised PIC to discontinue until approved. Submit completed paperwork within 10 days.
3-401.11 (B)1 - Cook whole meat roasts to required temperature and time noted in chart listed under 3-401.11 (B) 1 and 2. raw animal foods to required temperatures. -P Observed frozen prime rib that the PIC cooks in house to a final cook temp of 125F over a total cook time of 105 mins, it increases by 10 degrees F post oven. The PIC then slices and fully cooks per order. Explained that the product must be held at 135F for 36 mins at 325F or more (or any other combination that meets this code). VR- PIC to provide additional information on how the cooking procedure will be changed to meet the requirements in the chart. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf According to the PIC the hamburgers are cooked to order and can be ordered undercooked. VR- provide a consumer advisory within 10 days or fully cook to 155F for 15 seconds. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser with clean plastic lids and cleaner with sauce bottles. CDI by removal and proper storage. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken wings cooling on a bakers rack in the room temperature kitchen and plastic wrapped sandwiches stacked on a sheet pan inside the walk in cooler. CDI by educating PIC and moving bakers rack inside the walk in cooler. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of flies in the kitchen. Advised PIC to maintain all exposed food and utensils covered until presence is remedied. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 boxes of frozen foods stored on the floor of the walk in freezer. |
|
53
|
0
|
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. General cleaning needed on floors, walls and ceilings.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Area outside the back door needs to be cleaned and organized. |