| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has expired Serv Safe food
protection manager certification. PIC demonstrated food safety knowledge throughout inspection and managerial control over food employees. EHS suggested PIC get re-certified as soon as possible. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed all tags having sell date and all tags kept from past 90 days, but tags were not in chronological order. CDI - EHS sorted them into chronological order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed back dish machine providing 0 ppm chlorine sanitizer while actively washing dishes. CDI - PIC was able to get dishwasher to produce 100 ppm chlorine sanitizer during inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine shield inside machine. Observed soda nozzle at bar with residue build up. Increase cleaning frequency. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mashed potatoes in prep cooler and walk in cold holding at 43F. CDI - EHS instructed facility to only keep mashed potatoes for 4 days.
Observed pasta cold holding at 50F and 48F in prep cooler. CDI - Both containers of pasta taken to walk in cooler to cool rapidly.
Observed spinach high stacked in flip top unit holding at 44F. CDI - Half spinach was placed in another pan in flip top unit.
Observed veal in cold hold drawer at 48F. CDI - Uncovered and placed in walk in to rapidly cool.
*Points de-escalated due to items holding 42-45F. All items must be holding at 41F next inspection due to this inspection being the first since January 1, 2019*
REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 ricotta cheese opened without date mark. Employee stated ricotta cheese was opened previous day. CDI - Employee correctly date marked container.
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 salsa with 6/9 date mark, risotto with 6/10 date mark, and anchovies 5/23 date mark past their time/temperature window. CDI - Both items voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 containers of pasta and veal previously on counter in violation of cold holding. After discussion, employee was actually trying to cool pasta and veal down from ambient temperatures in prep unit not manufactured for cooling. CDI - Both containers taken to walk in cooler to rapidly cool.
REPEAT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed mushrooms thawing under running water (83F). Thawing shall be done under running water at 70F or below. CDI - Mushrooms taken to refrigeration to finish thawing. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of spices and oils at prep counter without identifying labels. CDI - Employee properly labeled all spices and oils. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed melted plastic container and dented metal containers in clean dish area for use.
4-501.11 Maintain equipment in good repair. Observed underneath part of prep table rusted.
4-205.10 Food Equipment, Certification and Classification - C Facility using reach in unit with data plate stating equipment shall be used for packaged and bottled products only to cold hold raw veggies, butter, and other prepared items. |