| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee change gloves without handwashing. CDI hands washed gloves changed.
2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands and recontaminate hands by turning off faucet without a barrier. CDI hands washed.
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employees wash hands for less than 20 seconds. CDI hands rewashed. |
|
7
|
0
|
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 employee handle blanched asparagus with bare hands. CDI asparagus discarded. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 fresh clams in reach in unit without tags attached and missing tags from past batches of clams. PIC could not find tags for current and past clams. CDI clams discarded. Verification required for tag retention.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed undercooked salmon without parasite destruction letters. CDI letters provided on site by purveyor. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed parcooked salmon stored over cooked onions and bacon. CDI salmon discarded.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed open bag of flour, salt and pepper, chips, mixed vegetables and salt and peper mix. CDI items covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed serving bowls, slicer, can opener, plastic container, and plates. CDI items moved to sink for cleaning. Repeat. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed parcooked salmon without prior approval. CDi salmon discarded. Parcooked application left on site. |
|
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 beef stock hot held at 122F. CDI stock reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed half and half and sundried tomatoe sauce in an ice bath above 45F, and reach in unit at 50F holding multiple TCS items at 45F and above. CDI foods discarded. Verification for prep unit. |
|
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. Observed risotto, rice, grilled chicken, pancetta, pepperoni, milk, salami not dated.
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 anchovies at 45F held in the facility for over 4 days. CDI item discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed lemon butter held on time without written procedures and time stamp added. Blank time procedure posted on reach in door. CDI item discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices and different oils that were not easily identifiable. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 opened bag of flour stored on the floor.
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 dented cans stored with cans in good condition on dry storage rack. CDI cans discarded. |
|
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 employees engaging in food prep and multi use utensils without hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts in need of resurfacing or being replaced.
4-501.11 Maintain equipment in good repair. Observed facility using cardboard to prevent oil from dripping from side of fryers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in doors, side of prep table by expo line, and prep door handles soiled with debris. |