| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed slaw, sliced ham, diced ham, and tomatoes holding above 41F in prep cooler. CDI. Foods were voluntarily discarded. Observed ham at the slicer sitting out at 67F from two hours ago. CDI. Ham was voluntarily discarded. Observed ham and prosciutto from recent delivery 30 minutes ago out of temperature control. CDI. PIC immediately placed in reach in cooler. Repeat; full points. Discussion on cold holding methods and practices. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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
Observed pastrami, bologna, and salami opened yesterday without a date mark. Observed bologna with use by date mark of 7/31 stored in cold case. CDI. The cream cheese, pastrami, bologna and salami were date marked. The bologna was voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 sausage and eggs on ice bath near grill. The PIC implied the use of TPHC for 3 hours but did not have an effective mechanism for indicating the point in time when the food is removed from temperature control to the discard time, or a written procedure or an effective mechanism for using TPHC. Explained procedure to the PIC and emailed a TPHC form for him to fill out and utilize at the grill area. I will return within ten (10) days to verify compliance of violation. PIC put times down for product during inspection. |
|
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
Observed cooked to order eggs on to-go menu with a reminder but without a disclosure. Provide identification of the animal-derived foods by asterisks them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients i.e. "cooked to order" or *"these items may be serve raw or undercooked". The menu board is correct. NOTE: Lox no longer needs asterisk as it is cooked per packaging that indicates "ready to eat." I will return within ten (10) days to verify compliance of violation. |
|
35
|
0
|
Food properly labeled: original container |
No |
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.
COMMENT: Label all dry goods such as salt, sugar, cinnamon, etc in plastic containers on prep table. |
|
38
|
0
|
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.
COMMENT: Observed employee working with food without proper hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed reach in freezer with sign stating "out of order'. PIC is removing the reach in freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
COMMENT: Observed black debris buildup on the FRP wall behind the 3 comp sink. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee possessions stored on prep table and on top of microwave. Designate an area for employee items. |