| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands. Employee observed removing cooked pasta from ice bath with bare hands and mixing pasta with seasoning. Operator advised pasta was going to be placed in walk in cooler. CDI- Verbal education as to how to handle ready to eat foods. Employee washed hands and put on gloves before returning to work with pasta. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Three containers of sauerkraut in walk in cooler 1 with the prep date of 8/1/13 and one container of cooked veal in walk in cooler 2 with the prep date of 8/1/2013. All food items at or under 40F, but past allowable storage date of 7 days. CDI- verbal education and correction as to the rule requirement, operator voluntarily discarded all. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Per menu review today, no consumer advisory has been provided for steaks cooked to order and for beef carparccio. Discussed options with operator, provided handout. Return visit to be completed by August 18, 2013. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria. Operator observed to be using reduced oxygen packaging for raw meats. CDI- verbal education as rule requirement; handout and application provided to operator today. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification. SEE ITEM NUMBER 27 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Food items in prep cooler drawers, make tops of prep coolers, and items tightly covered in facility reach in cooler. CDI- all cooling methods corrected. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and Calibration. Three of five stem thermometers more than four degrees off in calibration. CDI- operator calibrated all using ice point method. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. Dry seasonings and mixes at the cook line not labeled per rule; one large container of sugar not labeled. CDI- all labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Large container of bread stored on the floor in the walk in cooler. Storage corrected. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces. Remove all tape from handles of containers at bakery area, replace all damaged/ corroding shelving, and replace all damaged cooler unit gaskets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices. Operator advised that they do not have testing strips for Quat sanitizer. Operator was advised that return visit to be completed by August 18, 2013 to check for replacement of test strips. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
•4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Two racks of shelving in dry goods room need to be cleaned of dust build up. |