| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by instruction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils and before donning gloves.Observed food employees not washing hands in between glove changes and touching multiple potentially soiled surfaces without washing hands. CDI-instruction provided |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.P Observed cured meat with mold growth.CDI- PIC voluntarily discarded |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-402.11 Parasite DestructionRules require facility provide proof of parasite destruction.Observed facility offering salmon undercooked with no letters of parasite destruction.CDI- facility cannot undercook unitil proof obtained and EHS verifies VR |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display.Observed RTE stawberry sauce on cutting board of prep sink thawing raw calamari and raw scallops stored in back of prep unit with all ready to eat foods.CDI- In order to not drip scallops over RTE foods they were reorganized with raw foods by PICReminder to segregate raw protein prep from Ready to eat food prep. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking3-401.11 Ensure all raw animal foods are properly cooked to the appropriate temperature. Salmon must be cooked until all parts reach 145 F for 15 seconds.Observed salmon filet undercooked without consumer advisory. CDI- Returned to grill to complete cooking and temped at 149 F |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed bolgnaise sauce at 47 F in prep unit. CDI- PIC to have portion removed ; do not overfill |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple cooked TCS foods in walk in cooler and prep units with no date marking. CDI- PIC stated prep dates and had food employee date mark correctlyNOTE - APPLICABLE FOODS FOUND OUT OF DATE OR NOT DATE MARKED WILL BE DISCARDED IN FUTURE INSPECTIONS. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require consumer advisory of proteins offered raw or undercooked.Observed facility has made improvements on CA they have not disclosed their carpacio undercooked, and salmon salad undercooked, on their menu.VR for parasite letters - Salmon will be cooked to 145 F unitl menu corrected. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsRules require TCS applicable foods cooled using proper cooling methods. Observed mashed potatos and canneloni beans cooled in high volume plastic container in walk in cooler. CDI- PIC had food employee change the process to shallow metal pan. |
|
44
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed food employees touching multiple potentially soiled surfaces without changing gloves. CDI-instruction provided |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed multiple racks in wsalk in cooler with residue accumulation and or surface peeling off.These racks need to be cleaned, repaired or replaced. |