| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. The person in charge today was not certified as required. Points will be deducted starting 180 days after permit issuance for this violation. Person in charge during all hours of operation must be certified. |
|
4
|
1
|
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 an employee drink stored on the top of the prep cooler above food items. Another employee drink was on a prep surface where employees were working. CDI - removed. |
|
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. Observed an employee cutting tomatoes while holding the tomatoes with their bare hands and the bartender putting bar fruit on drinks with their bare hands. CDI. |
|
16
|
1.50
|
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 pork tenderloin in the walk-in which had been partially cooked and were still raw in the middle. A procedure application was left for the facility for non-continuous cooking. Until approved, facility must fully cook and cool or cook and service. CDI. |
|
17
|
1.50
|
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 chicken, marinara, pork, queso between 90F and 130F. According to the PIC these had been put in the warmer from cold at approximately 11am. They were found at 1:30 at these temperatures. CDI - discarded as they did not meet the requirement for reheating to 165F within 2 hours. |
|
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 marinara, pork, and chicken 130F in the hot holding unit. CDI - reheated. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cut lettuce, cooked macaroni, cheese, cut tomato, etc in the two cold units on the right side of the line cold hold unit at 50-60F. CDI - moved to other units. Return visit required to recheck 2 prep units. Repeat violation. |
|
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. Food held between 42-45F can only be kept for 4 days. Food hold at 41F or below can be held for 7 days. Freezing food stops (but does not reset) the time allowed. Observed turkey at 45F dated for 8/8. CDI - discarded as this is the fifth day. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Facility undercooked burgers and steak according to the PIC. The facility has a reminder statement but does not have a disclosure statement as required. Also, many items are marked that are not undercooked making the advisory less clear. A complete disclosure and reminder statement could read "*These items may be raw or undercooked. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness." return visit required. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed several chemical spray bottles that were not labeled as to their contents. Repeat violation. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beef on the floor of the freezer. Repeat violation. |
|
38
|
0.50
|
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 with hair were not wearing hats or other effective hair restraints. |
|
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 not held in sanitizer between uses. |
|
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. Hot water handle has not been fixed at the dish area as required by the transitional permit. Expires 8/30/14 |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair and seal baseboards and equipment as required on the transitional permit. |