| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection ManagerAt least one person on site at all times in a managerial capacity shall be an ANSI accredited certified food protection manager by January 2013. Observed nobody on site with certification. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceGeneral Comment: Hanwashing sinks shall only be used for handwashing. Observed hotel employee rinsing a rag in handwash sink in kitchen. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 6 ham and swiss wraps and 5 chicken caesar salads above 45 degrees F in black display case. CDI, operator stated that 3 ham and swiss wraps and 3 chicken caesar salads were prepared today and 1 chicken caesar salad and 2 italian wraps were in unit overnight according to date marking procedures and operator. CDI, operator relocated 3 ham and swiss raps and 3 chicken caesar salads to rapidly cool and discarded 2 italian wraps and 1 chicken caesar salad that were in unit overnight. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Follow proper date marking procedures. Observed 1 container of precooked hamburger patty with a date of preparation of 10/10 on sticker. Observed 1 package of grilled chicken breast with a date of preparation of 10/16. CDI, operator discarded hamburger and chicken patty. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlWritten procedures must be prepared in advance and held in establishment and food shall be identified with a discard time when using Time as a Public Health Control. Observed incomplete written procedures for potentially hazardous food that was being held by using Time as a Public Health Control. Observed several 5 milk containers that were not identifyed on written procedures, include quantity and type of milk on written procedurs for 2 % and skim milk. CDI by instruction. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food LabelsGeneral Comment: Food packaged in a food establishment shall be labeled according to Law. Observed a list of ingrients labeled on packaged wraps and salads but is missing the name and place of packer. Label fully according to 3-602.11 CDI by instruction. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesGeneral Comment: Store food 6 inches off of the ground. Observed kosher salt stored on bottom shelf in storage closet less than 6 inches from the ground. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair RestraintsFood employees shall wear an effective hair restraint. Observed employee without a hair restraint.2-303.11 Prohibition-JewelryFood employees shall not wear jewelry except a plain wedding band on their wrists or fingers. Observed employee with decorative wring on fingers. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore single service items 6 inches off of the ground. Observed plastic forks and spoons stored less than 6 inches off of the ground in storage closet.4-904.11 Kitchenware and Tableware-Preventing ContaminationKnives, forks and spoons shall be presented and handeled so that only handles are touched by employees. Observed spoons not properly inverted near warewashing machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed black display case not holding temperature of potentially hazardous food. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing DevicesGeneral Comment: Testing devices for sanitizer solutions shall be easily accessible for employee use. Observed no test strip in kitchen but with management. CDI by instruction, operator proviced test strips in kitchen. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-LightingLighting in a food establishment shall be shatter resistant, shatterproof, or shielded above food and equipment. Observed light shield missing from lights in kitchen. |