| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bar dish machine at 0 ppm Cl. CDI- PIC took dish machine out of use and directed employees to take all glass ware to dish pit in the back kitchen. EHS observed sign posted.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed potato, produce, and meat slicer all soiled with food debris. CDI- PIC broke down all equipment and moved it to the dish machine area to be properly cleaned. |
|
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- See temp chart- Observed sausage mozzarella cheese, sprouts and bri cheese all above 45F. All items were stacked to high in the unit CDI- PIC voluntarily discarded these items.
NOTE; In 2019 all TCS items must be held at 41F or below. If not a violation of this rule will occur. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 REPEAT- Observed pasta dated 4/16. Also observed sliced turkey, pork and chicken not date marked. PIC was unable to provide dates of preparation. CDI- PIC voluntarily discarded the items. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.11 Obtain a Variance for specialized processes.-Pf- Observed sous vide equipment in facilities kitchen. Through conversation PIC stated equipment was used one time for an event and then stated equipment is being used as a goal for another chief to meet this year. A VR will occur no later than 5/3/17 so that the facility may provide EHS and regulatory authority with documentation of what the equipment is being used on. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf- See number 27. A VR will occur no later than 5/3/17 to ensure facility provides EHS and regulatory authority with documentation on sous vide processes. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- REPEAT- Observed fruit flies throughout the facility. |
|
38
|
0
|
Personal cleanliness |
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 employee wearing a wrist band while cooking. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed several split gaskets throughout the facility.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed base boards missing in bar area. Also observed a few absorbent tiles throughout the facilities kitchen.
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 chipping floor throughout kitchen area. |