| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager. At least one employee with supervisory responsibility that is certified in food protection, through passing an ANSI accredited program, shall be present during all hours of operation of the facility by January 1st, 2014 or there will be a two point deduction. Observed no one at facility with food protection certification. CDI by instruction. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Employees shall wash hands between glove changes. Observed employees changing gloves without handwashing. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision. Each handwashing sink shall be provided with disposable towels or a heated air drying device. Observed handsink in back kitchen without paper towels. CDI PIC refilled towel dispenser. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.12 Records, Creation, and Retention. If raw or partially cooked fish are sold in RTE form a written agreeement or statement from supplier or aquaculture stipulating the fish were frozen to a temperature and time specified under 3-402.11. Observed establishment without parasite destruction letter from supplier for undercooked salmon. CDI emailed supplier and provided parasite destruction letter. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Chemical sanitizer solution for manual or mechanical operation shall be at 50-100ppm or levels specified by chemical manufacturing company. Observed chemical dish machine and sanitizer bucket at 0ppm. CDI employees replaced sanitizer solution for dish machine and sanitizer bucket changed out. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling. Cooked PHF should be cooled from 135F to 70F within two hours, and 70F to 45F within the remaining 4 hours. Observed blanched fries that was cooked at 10am at 76F in the cooler. After 10 additional minutes fries cooled down to 1 degree. CDI PIC tossed for trash. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Foods cooked for hot holding should be held at 135F and above. Observed grilled chicken in hot steamer reach-in at 119F. CDI employee reheated food to 165F to hot hold in steamer. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. If any animal food is served raw or undercooked, the permit holder shall inform consumers through the disclosure (description of the raw animal food. "These foods may be cooked to order) and reminder. Observed menu without disclousure and no asterisks by all undercooked steak, salmon, and burger meals that are cooked to order. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods. Cooling shall be accomplished by separating foods in smaller portions to initiate rapid cooling. Using flat metal pans will help reduce cooling time. Observed blanched fries in large bulk plastic container to cool fries. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. Food storage containers should be identified with common name of food. Observed bulk dry storage containers without labels. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests. Premises shall be maintained free of insects, rodents, and other pests. Observed live water bug near dish machine and live roach walking near back door with bottom spacing. CDI by instruction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Keep wet wiping cloths in a sanitizing solution between uses. Observed wet wiping cloths on prep tables and counters throughout facility. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices. A test kit should be provided in order to measure sanitizer concentration. Observed PIC using quat testing strips to test concentration of dish machine chlorine sanitizer. CDI by instruction. |