| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no certified food protection manager onsite today.
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed the chef place bacon barehanded on a customer's plate that was getting ready to be served- bacon discarded today.
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 |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
•Observed no papertowels at one handsink in the kitchen today- restocked to correct.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw chicken stored over bacon in the walk in cooler- chicken placed on the bottom rack to correct.
Observed American cheese in direct contact with two raw chicken containers- cheese placed on the top shelf to correct.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed dumplings and macaroni and cheese that was made on the 16th of this month- discarded during inspection being that they were past their 7 days.
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
Observed feta with no date mark today.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed no time on the raw eggs held out of temperature today.
Back timed to correct.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
Observed turkey thawing at room temperature today.
3-501.13 Use approved thawing methods, such as: in refrigeration, during the cooking process, in microwave, or under continously running/draining cold water.
Turkeys placed under draining cold water today to correct. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed a few gnats in the kitchen today.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Observed multiple used rags stored on the counter today.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed build up under the ice machine today.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |