| 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) PIC shall ensure rules in the code for food safety and handling are met. Observed failure of PIC to ensure safe food handling through improper date marking, bare hand contact of ready to eat, not to be cooked foods and failure of staff to wash hands when applicable. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple open employee beverage containers stored with food on prep tables. CDI-discarded |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Z2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple gloves donned by multiple food employees without a hand wash. CDI- instruction provided |
|
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 food employee bare hand contact salami during slicing. GLoves nor barriers used. CDI- instruction provided; product discarded |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple raw foods including fish stored above cooked and or ready to eat foods. CDI- re-organized |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-306.14 FOOD that is unused or returned by the CONSUMER may not be offered as FOOD for human consumption. P Observed food returned from self service buffet placed in hot box for hot holding. CDI- discarded |
|
16
|
1.50
|
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 facility non-continuous cooking chicken and beef sliders and unable to provide approved non-continuous cooking application. CDI- chicken reheated above 165 F and sliders reheated to 155 F as cooling process was freezer; highly effective and done within last two hours |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork loin hot holding at 129 F in hot hold unit. CDI- placed on temproary TPHC for 1 hour then remainder discarded |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 smoked salmon, turkey deli meat, cut melons, pasta, cooked chicken and beef among other TCS foods not date marked. CDI- date marked3-501.18 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 cut melons past discard date. CDI- discarded |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 multiple unlabeled spice containers. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed excessively soiled wiping cloth in sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple tight stacked wet containers. |