| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Person who wasidentified as in charge at start of inspection is not certified as a food protection manager by an accredited program.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Cleaning and sanitization of equipment not being properly supervised. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Employee could not state content of employee health policy and could not produce signed Employee Health Policy form..
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employee Health Policy forms could not be produced for all employees. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
be 3-202.11 Temperature - P,PF: TCS foods shall be received at preoper temperatures. Observed spring mix delivered at 49 F. CDI- Spring Mix removed fromcardboard box and placed in walk-in cooler for cooling. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant black build-up on interior of soda station ice bin.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Two microwaves with significant soil on interiors. PIC stated microwaves are cleaned once aweek. Microwave cleaning began while on site.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed utensils stored as clean with significant food debris attached after cleaning process. Observed food debris attached to slicer. CDI- slicer broken down and moved to dish machine for cleaning. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed meatballs being reheated on low heat on stovetop. After 1.5 hours meatballs were not on course to meet reheating parameters. Heat turned up on stovetop and meatballs rose to over 200 F before two hours had elapsed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found raw shrimp in prep cooler at 50 F. Marinara sauce in prep cooler 50 F. Discarded marinara. Rawshrimp moved to walk-incooler. |
|
21
|
1.50
|
Proper date marking and disposition |
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: Found portioned pasta dated 8/29 in walk-in. Found portioned pasta dated 9/2 in prep cooler.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found cut wheel of brie cheese not date marked. CDI- allowed to back date as it was cut previous day. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Pf: Observed Rinse Aid in sanitizer bucket being used to sanitize slicer. Discussion with employee and PIC, slicer broken down and run thru cleasning cycle in dish machine. |
|
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. Somebottles of oilsnot labeled as to contents. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in can wash area. CDI- facility has pest control service. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on surfaces in kitchen and in bar area. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Found tongs stored in room temperature water at plating area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Splitting gaskets in some prep coolers. |
|
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. Interiors of prep coolers with build-up. Clean the interiors of the prep coolers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed covered employee drinks in prep coolers and in dry storage area. Designate a separate area for orderly storage of employee food and drink. |