| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
Yes |
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 cold hold temps are being met in sandwich shop(a repeat violation from last inspection), TCS foods on day 2 are date marked, or that proper hand washing procedures are being followed. These are repeat violations from last inspection. |
|
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 open cup of hot tea on sandwich shop prep sink drain board. CDI- removed; instruction provided |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees handling raw meats and washed vegetables interchangeably without washing hands. CD instuction provided |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee bare hand peeling potatos not ready for cooking. CDI- instruction provided |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed upstairs wait station kithen hand sink blocked by cleaning items. CDI- removed ; instruction provided 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in kitchen and behind bar without paper towels. CDI-restocked |
|
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 carton or raw eggs and container of raw chicken(previously on table with chicken cut juices) placed on prep unit cutting board and multiple containers of raw/bags foods handled interchangeably with ready to eat vegetables. CDI- isntruction provided |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed one dish machine behind main bar not sanitizing; 113 F. CDI- removed from service VR |
|
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 hot holding cooked chicken at 87-123 F. CDI- removed to grill and reheatead above 165 F |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed main cold holding prep unit in sandwich shop not to be cold holding effectively; facility using ice bath in top an bottom is not cold. CDI- placed on TPHC |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 spinach dip, cooked potato cakes, bean burgers, cooked carrots, and cooked rice in top of prep unit not date marked.(all items made prior to today )CDI- date marked 3-501.18 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 thawed meatballs date marked 11/18. CDI- discarded |
|
31
|
0
|
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 cooling chicken salad in upright refrigerator covered tightly at 96 F. CDI- removed to cooler and uncovered |
|
37
|
0
|
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 tean urns, ice cream, boxed fountain sodas and lexan containers of potatos stored on floor in halls, freezers and walk in coolers. CDI- removed from floors 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans at rim/seam with good food cans. CDI- removed |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wiping cloths stored atop cutting boards. CDI- removed; instruction provided
. |
|
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 ramikens and metal containers tight stacked wet. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open containers of single service utensils stored on floor downstairs. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed walk in cooler empty and not operational. Foods have been moved to other walk in coolers. |