| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility must have manager who is food safety certified on site at all times. No food safety certified manager on site during inspection. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Employees must have knowledge about reportable symptoms. Facility does not have employee health policy in place. CDI-educated and handouts given. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee drinks. Observed uncovered employee drink stored on prep surface beside employee cutting tomatoes. CDI-discarded. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
Employees shall not touch ready to eat foods with bare hands. Observed employee cutting tomatoes and using bare hand contact. CDI-tomatoes discarded and employees hands washed and gloves put on. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
Properly store raw animal foods to prevent cross contamination. Observed improper storage of raw animal foods throughout. Observed raw chicken stored over raw beef, pork, fish and ready to eat foods. Also observed eggs stored over ready to eat foods and raw pork stored over tomatoes in walk in cooler. CDI-proper storage order explained to PIC and head chef and rearranging started in walk in cooler. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
STore TCS food cold at 45F or below. Observed chimichurri sauce made with garlic, cilantro and oil stored at room temperature. CDI-put into refrigeration. TPHC handout given to PIC if facililty wants to store sauce at room temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated, TCS foods. Observed items in walk in cooler without date label. Raw meats do not need date label. CDI-through instruction. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Consumer advisory needed for undercooked or raw animal foods. Observed incomplete consumer advisory on menu. Consumer advisory shall be word for word and should include reminder AND disclosure. Sample statement "*These Items cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly store chemicals. Observed glass cleaner stored in bottle labeled sanitizer. CDI-contents disposed of. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. Upon arrival, observed large containers of black beans and cheese cooling out on prep table. Both items were below 135F. Once temperature is below 135F active cooling must take place such as ice baths, chill sticks, or putting into refrigeration. PIC stated items were cooked 15 minutes prior so they met cooling time parameters. (Cooling from 135F to 70F in two hours and from 70F to 45F within 4 hours) |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Properly store foods to prevent contamination. Observed box of food on floor and food uncovered in freezer. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Employees preparing food shall wear hair restraint. Upon arrival, observed two employees preparing food without hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Cloths used for food contact surfaces shall be stored in sanitizer. Observed employee wiping knife on cloth attached at belt loop. |