| 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 Certified Food Protection Manager - C
At least one person in a management capacity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed food employee not able to demonstrate that an effective employee health policy was being followed. CDI, handout given to operator. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Store raw animal food so that cross contamination is prevented. Observed raw hamburger patties removed from commercial packaging and stored over ready to eat foods in reach in freezer. Observed raw chicken stored behind pasteurized carton eggs in reach in refrigerator. CDI, operator relocated foods. Repeat. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Sanitizer shall be maintained at proper temperature. Observed quat sanitizer dispensing below required concentration. CDI, operator called Autochlor, who arrived while on-site and switched to bleach sanitizer while on-site. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed portabella mushrooms and sauteed onion cooling in covered tray located in reach in prep refrigerator that food operator stated was in unit overnight. CDI, operator voluntarily discarded foods. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Potentially hazardous foods that are ready to eat and held over 24 hours shall be stored for 7 days at 41 degrees and below and for 4 days between 42-45 degrees F. Observed 1 container of horseradish cheese sauce date marked with a date of preparation of 6/24 but at 44 degrees F. CDI, operator voluntarily discarded sauce. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a container of windex not labeled as required in chemical storage area. CDI, operator labeled container during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed carmilized onion and portabella mushrooms placed in reach in refrigerator to cool from prior night but in a covered container. CDI, foods voluntarily discarded by operator. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Protect food from contamination sources not specifically noted by code. - Observed olives, cucumber and other garnishes on bar next to bar seating and not protected from contamination. CDI, operator relocated garnishes during inspection. |
|
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 a watch on their wrists while preparing foods. |