| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C Observed expired ServSafe. PIC said she took the class in January and passed, but has no certificate or email/verification that she has a current ServSafe/or equivalent certificate. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine guard with some build-up, some on front of guard close to where the ice scoop is. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut tomatoes, mozzarella slices, lettuce, breaded chicken slices, unbreaded chicken slices, tuna salad cooling in top of make unit or cooling tightly covered in walk-in cooler. Cool foods in walk-in cooler, walk-in freezer vented for air to circulate. for |
|
20
|
0
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in walk in at 42F. Observed all TCS foods in reach in >41F Cold holding is required at 41F or below. Make sure all coolers have thermometers and are adjusted to hold food 41F or below. Verification Required |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking on opened packages of deli meats.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed house-made sun-dried tomato pesto date marked 6/14. Item should have been discarded 6/17 with cooler temps >41F. Verification Required |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 freshly sliced/prepped deli meats, mozzarella, tuna salad, cheeses, chicken breasts either being being cooled in top of make unit or tightly covered containers. |
|
34
|
1
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in make unit. Verification Required. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C Observed front door propped open. Keep closed to exclude flying pests. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floors of walk in cooler and walk in freezer. REPEAT VIOLATION |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed kitchen staff without hair restraints. |