| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties include overseeing food employees safe handling of food. Observed PIC failure to ensure that TCS foods held using TPHC are done correctly and multiple food employees do not bare hand contact ready to eat food. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees handle raw protein then handle ready to eat foods. CDI- reheated or discarded REPEAT |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
. of 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 food employee bare hand multiple ready to eat foods like but not limited to pico de gallo. Observed food employee use bare hand to prepare street tacos. Observed multiple servers bare hand contact bread. REPEAT CDI- all foods in order discarded and cotaminated prep unit containers were discarded as well |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employees handle raw proteins then handle ready to eat foods without washing hands. CDI- food reheated ;instruction provided |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatos hot held at 120 F. CDI- reheated above 165 F. REPEAT |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods that were late prep items or held off temperature to long during prep cold held on main line in various prep units above 48 F including chicken gumbo at 68 F. CDI- removed to flash cool |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
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 multiple butter based sauces held using TPHC without start and discard time labeling. Observed butter sauce and mushroom gravy held using TPHC with no time labeling and observed multiple butter based sauces on main cook line held using TPHC that exceeded their 4 hour time limit. CDI- product discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cab cake mix ar 54 F in walk in cooler sealed in high volume plastic container. CDI- removed to open metal pan |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths on cutting boards. CDI- removed |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 utensils stored in sanitizer bucket. CDI- removed |