| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge shall ensure that potentially hazardous foods are cold held at 45 F or less at all times, potentially hazardous foods are discarded when they exceed date mark, potentially hazardous foods are cooled properly and foods are from approved sources. Observed failure of PIC to ensure these tasks were accomplished properly and three are repeat violations. |
|
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 two employee beverages stored on or above food contact surfaces. CDI- removed |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand sink in bottom kitchen hot water temped at 95 F. VR 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee making utensils in hand sink at bar. CDI- removed |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Observed pint size sealed Ball jars of cooked applebutter on shelf behind bar for sale to public. CDI- discarded |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packaged cooked ready to eat roasts stored under raw fish and steaks on speed rack in walk in cooler. CDI- reorganized |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils and a slicer stored as clean with food residue on them. CDI- removed to reclean |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatos hot held on griddle at 112-130 F. CDI- reheated 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. -Observed multiple cooked potentially hazardous foods cold held above 48 F in both prep units. (see temp chart)CDI- removed to flash cool. Repeat Violation |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 mac n cheese and cooked chicken in containers date marked 5-31. CDI- discarded Repeat violation |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
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 sanitizer in spray bottle in excess of 400 ppm QAC. CDI- discarded |
|
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 cooked potatos cooling at 47 F labeled 6/7 CDI-voluntarily discarded |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thin probe diameter 5-7 F under calibration VR4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cooked applebutter in Ball mason jars for sale top public with no labeling . VR |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed food employee wiping spatula on soiled wiping cloth. CDI- instruction provided |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ambient air temp in prep unit 1 to be 54 F. |