| 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 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a number of employee drinks being stored open in kitchen and/or stored above food or food contact surfaces. CDI- All drinks covered/ removed and or properly stored. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handling raw steak meat, shed gloves but did not wash hands between glove changes to handle other foods. CDI- Employee corrected, washed hands and put on new gloves. |
|
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 Observed server handling salad plate and placing long finger nails and fingers onto parts of salad. CDI- Salad discarded, PIC educated server, server washed hands and put on gloves to handle salads. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg french toast mix stored above RTE foods such as vegetables and deli meats in walk in cooler. CDI- Raw egg mix stored below RTE foods by final cook temperature.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of raw produce stored above containers of washed produce. CDI- Produce stored with washed produce above un-washed produce to prevent contamination.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food prepared yesterday that were not covered. CDI- Foods covered to protect them from contamination. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed bacon appearing visibly undercooked in walk in cooler. Facility appearing to be "par-cooking" bacon. Reviewed proper cooling procedure and requirement for health dept. agreement to use non-continuous cooking procedure for meats. CDI- PIC said they will revise their procedure to ensure bacon is fully cooked without interruption. Under-cooked bacon completed cooking in oven, observed at 190 degrees. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed cooked cut potatoes that had been taken out for prep 4.5 hrs ago that were placed in deep tightly covered tub observed at 50 degrees. CDI- Worker voluntarily disposed of cut potatoes. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a number of foods prepared more than 24 hrs ago that were not date marked including: corned beef hash, cooked rice, fried chicken, baked beans, and deli meats thawed 24 hrs ago. CDI- All foods properly date marked with date of prep/ date of thaw. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser not labeled at dish area. CDI- Spray bottle labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 deep tub of cut potatoes improperly cooling over 4.5 hrs from room temp prep at 52 degrees. Observed sliced tomatoes cooling in deep and tightly covered containers. CDI- Reviewed proper cooling methods with PIC. Potatoes voluntarily disposed of by worker and tomatoes moved to shallow vented pans to properly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a number of dry goods not labeled including: beef base, chicken base, etc. CDI- Dry goods labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed server that serves salad onto plate to serve to customers that had artificial nails that were observed with contact with salad. Employee corrected by PIC, salad disposed of and employee put on gloves to serve salads.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cooks on cook line without hair restraints. Employees corrected, put on hats and hair nets. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some grease build up on sides of fryers and cooking equipment needing cleaning. |