|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 slicing potatoes with bare hands.
CDI- Employee washed hands, put on gloves, and potatoes that were already sliced and had been touched were voluntarily discarded. |
|
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. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed cutting board and two knifes in bar that were soiled with dried food debris, and were not cleaned yesterday. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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
In walk in cooler observed cooked shrimp date marked for 9/15 but was thawed out yesterday.
CDI- Thaw date was placed on shrimp. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Log dated for 9/26/18 for ROP of pears. Facility approved HACCP and variance does not include ROP of raw or cooked fruits. CDI- PIC Chef Whitney advised it was only for special event, will discontinue, all product was used at that time or discarded at the end of event. PIC contacted contractor that completed plan to submit amendment request to Variance committee as they do want to ROP and Sous vide raw and cooked fruits. Follow up by 10/7/18. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several fruit flies/gnats at one side of bar area and in dry storage area near canned items. Continued professional pest management needed until pest no longer detected. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employee slicing potatoes wearing no hair net or beard restraint. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than seven pans wet nested together during drying. Allow containers to dry completely prior to stacking them. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Open ceiling at prep line area. Tiles missing. Condensation dripping down onto closed sides of prep units below. Units are covered, possible contamination to items below if left uncovered. Repair/ replace tiles. Units may be moved over to avoid possible contamination. |
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