|
|
| 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. Employee observed cutting carrots and handling cut carrots with bare hands. Chef Scott Walker advised that carrots are to be used and served raw. CDI- Employee washed hands and put on gloves, carrots discarded. |
|
21
|
1.50
|
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.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Container of bacon "jam" dated 6/6 in prep cooler. CDI-PIC discarded. Two containers of cream sauces not labeled in prep cooler. PIC advised and allowed to label. All other food items labeled as required. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 4-502.11(B) Provide accurately calibrated thermometers. -Pf. No ambient air thermometers in cooling units, no food temperature thermometer provided today. PIC advised that he has several on order. Return by 7/10/16 to check for all. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. In use squeeze bottles of sauces and containers of dry mixes in prep areas not labeled. Label all. |
|
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. Flies and fruit flies in back prep area and dining area. PIC advised currently entering into contract with EcoLab to treat facility. Continue to work with pest management until issue resolved. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Cooked hamburger and cooked steak being placed in pan together, drainage of fluids/ blood in pan from foods as are being cooked to order. PIC advised that both to be placed on grill for melting cheese and before plating. CDI- PIC was advised to provide separate pans or other effective means of preventing possible contamination. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee with longer beard preparing foods, but with no beard restraint on. CDI- provide beard restraint. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse on top of facility dry storage items. Provide and use designated storage areas for employee items. |
|