| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no control over handwashing, bare hand contact, and cooling parameters and methods. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drink and cell phone stored on prep surface next to RTE food and single service items. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employees that were going in and out of walk ins with gloves and continue food prep, employees not washing hands between going from raw to ready to eat food. CDI hands washed. |
| 7 |
3 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
Yes |
No |
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 employees slicing tomatoes, touch parmesean, sprinkle garnish on plate, and handle fries with bare hands. CDI food and plates discarded and hands washed gloves donned. REPEAT. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed pitcher stored in back handsink near ovens. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees wipe soiled gloves with cloth and continue working with food and leave line with gloves and return to food prep, and use gloves to handle personal drink and continue food prep with same gloves. CDI gloves changed and hands washed. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed slicer, stickers on plastic containers, immersion blender, food processor, soda nozzles, soda sprayers at bar, and metal pans with food debris. CDI items moved for cleaning. Repeat.
4-702.11 Food contact surfaces shall be santized before use and after cleaning.
Observed employee cleaning down slicer with santizer only and not properly use soap and rinse debris off product first. CDI item recleaned. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
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 enhanced cream sauce that was at 124F at 11:03pm and reached 84-94F at 1:03pm. CDI 15 containers of sauce discarded. Sauce used in majority of pasta dishes. Must find better methods for cooling. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed roumelade, tartar sauce, sliced tomatoes, chipotle mayo, chicken jus, creamy chicken jus, garlic aoli, curry cream sauce, vegetable bolo, garlic butter, garlic puree, cooked apples, and other TCS items out of temp in prep top. One entire prep top unit not operating and potential heat from prep tops causing top portion of food to stay warm and bottom portions are cold. Verification required. CDI items discarded or placed on time for 2 hours if facility knew when items prepped. Return for prep top. Observed cut green and purple cabbage and tomatoes that was just prepped and cold held in reach in drawers. CDI items placed in walk in for cooling. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
No |
No |
Yes |
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 no dates on foods in prep tops on cook line and drawers except for bagged or portioned items. Verification required.
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 back up chicken strips not dated, wings not dated, and sliced pork not dated. Told PIC they must start dating all items because of the quanity of food and different hold times. Verification required. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
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 entire line of sauces above pizza line and salad area that was not stamped with time food removed from refrigeration. CDI time stamps provided. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
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 tomato cream sauce and chicken jus cooling in plastic containers in an ice bath. Foods did not drop in temperature after 30 minutes. PIC had employee place items in metal pans in walk in freezer. Observed roasted peppers, roasted zucchini, roasted artichokes, and other roasted vegetables cooling on a speed rack for an hour and never moved to walk in. No temperature drop. CDI items moved to walk in cooler. 15 16-quart plastic containers of enhanced cream sauce stacked on top of each other while cooling. CDI items discarded. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employees wearing bracelets and watches while preparing food and slicing breads. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
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 knives stored in between cracks in prep that are not cleaned and and soiled knives stored in bin with clean napkins. |
| 49 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P
Observed backflow preventer at can wash that was broken. Verification required. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed handsink on front line with broken faucet. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed food processor that is not in working order and not used and stored in prep area. |