| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
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 multiple coffee cups on or above food prep surfaces at time of entry. CDI- discarded |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
Yes |
2-301.14 Wash hands after activities that contaminate them.-P Observed dishwasher not washing hands between soiled and clean utensils. CDI- instruction provided |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
B3-301.11(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 cold held grilled eggplant. CDI- hands washed gloves donned |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tag not with container of mussels. CDI- tag found |
|
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 calamari prepped at same station as RTE pesto sauce. CDI- instruction provided |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in top of pizza prep unit at 51 F or higher. CDI- discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 all pasta cooked yesterday in prep unit today not date marked; among multiple other cooked 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 duck fat, vodka sauce and short ribs discarded becasue they were more than 8 days past prep date. |
|
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 three spray bottles of cleaning solutions not labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 sauces cooling in low surface area to volume ratio , plastic containers. CDI- changed to shallow metal |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food on floor of walk in cooler. CDI- removed |