| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-shall ensure that food is protected from temperature abuse, proper handwashing and utensils are properly cleaned - PF Observed no failure to oversee these aspects and ability to determine why foods are out of temperature. In addition staff not completeing logs required by internal policy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands between handling soiled and clean utensils - P Observed dishwasher handling solied and clean dishes without washing hands. CDI- instruction provided |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves shall be changed between working with raw and ready to eat foods - P Observed cook handle raw burger with gloves then continue food preparation. CDI- employee asked to wash hands and donn new gloves |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Maintain Equipment, Food-Contact Surfaces, and Utensils clean to sight and touch - P Observed multiple soiled utensils stored as clean throughout kitchen. CDI- removed to clean |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain cold held Potentially Hazardous Food (Time/Temperature Control for Safety Food), at 45 F or colder - P Observed multiple TCS foods in top and bottom of multiple prep units and walk in cooler. See temp chart VR |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), - PF Observed multiple soft cheeses and black bean burgers not date marked. CDI- date marked |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide proper written procedures and follow and label time when using Time as a Public Health Control to protect TCS foods- P,PF Observed blanched fries ; time not recorded held off temperure control. CDI- discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved Cooling Methods - PFObserved TCS foods cooling in unapproved cooling units and wrapped tightly and overstacked. CDI- instruction provided; foods removed to walk in cooler to flash cool |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in Good Repair and Proper Adjustment- C Observed multiple cold hold units with ambient temperature above 50 F and TCS foods above 50 F. VR |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Maintain Nonfood Contact Surfaces free of debris accumulation- C Observed grease and debris accumulation on multiple piescces of equipment. In need of cleaning |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.13Ensure Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed multiple damaged unsealed wall-floor junctures in outside building. |