| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (bottle of water) being held in blast chiller. Make sure to store employee beverages accordingly to prevent contamination food and utensils. Also hand washing issue. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed food employee going from dirty to clean at ware washing without washing hands. CDI Food employee stopped and directed to wash hands.
Observed food employee handling trash can and trash bag wearing gloves, then proceed to remove gloves and don new gloves to move to food preparation. CDI Food employee stopped and directed to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF A hand washing sink shall be maintained so that it is accessible at all times for EMPLOYEE use. Pf. Observed hand washing sink at special event not functioning; not water being provided. VERIFICATION REQUIRED. |
|
14
|
1.50
|
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 Observed multiple utensils and pans being stored as clean with significant food debris on it. CDI Items returned to ware washing. Observed sushi containers with significant sticker residue. CDI Pans taken to ware washing. |
|
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 prime rib being reheated not to 165 degrees on stove. Food employee also stated that product is reheated in hot well box typically. CDI Prime rib was placed in oven and reheated to above 165 degrees. Please see temperature chart.
*Best practice to reheat not in hot box especially constantly opening/closing. Hot box is designed to maintain temp not to reheat.* |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple rotisserie chicken hot holding below 135 degrees. Observed crab cakes at special event station hot holding below 135 degrees. CDI Rotisserie chicken was discarded and crab cakes were reheated to above 165 degrees. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potato cold holding at special event above 45 degrees. CDI Product was removed and placed in blast chiller for rapid cool down. REPEAT. Points not escalated just for one item; however if seen in future full points will be deducted. |
|
21
|
0
|
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
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 ham in wic date marked for 5/8. CDI Product was discarded.
Observed black forest turkey and buffalo chicken without a date marking. CDI Items were allowed to be back dated due to certainty of when it was open. However in future if it was not open that day and has been over 24 hours; will be required to discarded as per food code rules. |
|
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 all pizza marked for 1:23 or 1:24 pm preparation time and not marked with end time. Food establishment can only make 2 pizza' s at one time. CDI Reviewed procedure with food employee and manager regarding keeping accurate records for TPHC. Labels were corrected. Food employee must print sticker once removed from hot process. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf At the time of inspection observed no records for today and observed food employee filling out book for entire day. CDI Food employee stopped; reviewed policy with manager and food employee. Only observed last batch so was able to account for that correctly. In future, if unable to provide accurate records regarding pH meter, cooling down etc as required by variance; product will have to be discarded. |
|
36
|
0
|
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 flies and flying insects in the department. Make sure to have pest control address.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open in ceiling tile in bakery department. Make sure to keep close. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets and watches. Make sure to remove all jewelry before beginning food preparation to facilitate hand washing.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a beard guard at time of inspection. Make sure food employees wear appropriate restraints at all time while preparing food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled apron being stored on clean rack with clean equipment and utensils. CDI Apron was relocated. |
|
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 in need of being replaced or resurfaced. Make sure to replace accordingly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on tracks of sandwich station, sides of equipment etc. Make sure to increase cleaning frequency. REPEAT. |