| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
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. Employee observed chopping mushrooms, and handling mushrooms with bare hands. Employee advised that mushrooms were going to be placed in reach in cooler and used for salads, cooked chicken dish, and on hamburgers. CDI- Employee voluntarily discarded. Discontinue handling ready to eat foods with bare hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Cooked chicken stored under raw fish in reach in cooler at the cook line. CDI- PIC Mark Trevett had storage corrected immediately. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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. One small pan of potato salad prep date of 8/11 and one small pan of BBQ prep date of 8/12 in glass door reach in cooler. CDI- PIC voluntarily discarded. All other items marked correctly as required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
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 |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Two bags of raw fish on drain board of sink in back prep room, had not been there during most of inspection. Employee advised that he placed the fish on drain board for 10-15 minutes to thaw so that fish can be fried. Fish were still firm to the touch. CDI- verbal correction as to approved process for slacking and thawing. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple in use seasonings, oils, dressings, and shakers at prep line not labeled. Label all. REPEAT. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in back prep area and warewashing area, also clustered around prep table/ bun warming station. Provide pest management. Use installed fly fan devices when receiving deliveries and when taking out catering orders. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
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. One knife stored between prep cooler exterior wall and side of prep table. All other utensils stored in an approved manner. CDI- Knife was removed. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on back side of counter top equipment. Cleaning is needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee keys and cigarettes stored on table in to area with some non food facility items. Employee closed beverage stored co-mingled at prep area. CDI- storage corrected. |