| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 At least one Employee who has supervisory and management responsibility and the authority to direct and control Food preparation and service,PIC, shall be a certified food protection manager.
Observed no staff in kitchen having food safety certification. Facility produced Lauren, Banquet Sales Manager, whom does not work in the kitchen with a valid serve safe but she has neither the knowledge or the manangement responsibilities over food employees. Observed current PIC , Jeff, is not a food safety manager and observed him demonstrate failure to oversee proper cooling, utensil sanitization and proper hand washing. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee beverage stored on food prep table. CDI- discarded |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Observed dishwasher consisitently handle clean utensils after soiled utensils without washing hands. CDI- instruction provided |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. Observed facility to have to bar glass dishmachines that tested 200 ppm chlorine. Observed facility to have two high temperature dish machines , neither reached sanitization termperature, label would not turn black after 3 runs in each machine. VR |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F Observed two covered containers of tuscan soup cooked at 930 am this morning at 79 F at 230 pm. Product failed to meet cooling parameters. CDI- discarded by PIC, voluntarily |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut heirloom tomatos held at room temperature 78 F and portioned chicken in prep unit at 54-65 F. Placed on TPHC temprarily or removed to cool |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed two covered metal containers of soup cooling in walk in cooler. Keep uncovered during cooling. Observed bagges mushrooms and manicotti coling in another walk in cooler. Keep uncovered until 45 F then cover. Observed cooked chicken and cooked meatballs cooling on speed rack in kitchen. Once food has entered temperature danger zone, 45-135 F, cool under effective refigeration. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of dried foods and onions with splash residue from cleaning floor and boxes of dried pasta on floor in dry food storage. CDI- removed from bag and removed from floor |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store 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 in use utensils stored in water off of heat source at 129 F. CDI- removed to clean |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11(A) Maintain equipment in good repair. Observed neither hand towel dispenser in Mens room operational. 4-502.11 Maintain temperature and pressure measunig devices in proper calibration. Also observed dish machine tempeature measure devices not in calibration. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility unable to provide test strips for dish machines using Chlorine to sanitize. VR |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observd floor drain excessively overflowing soiled dish machine water onto floor beneath upstairs dish machine. VR |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed excessive debris, grease and water throughout most of kitchen. |