| 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 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification and stated that certification had expired. CDI by instruction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed staff member turn faucet off with their bare hands after handwashing and employee pick item up off the ground but not was hands and handling clean single-service cups at bar. CDI by instruction. |
|
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 food employee handling cooked shrimp with their bare hands after boiling. CDI, shrimp voluntarily discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bucket stored in handwashing sink and equipment stored in front of handwashing sink. CDI, items removed to provide access to handwashing sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over ready to eat food in reach in freezer. Observed raw lobster with commercial packaging open and stored over RTE food. CDI, foods relocated for proper storage. |
|
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 rice held under hot hold unit that operator stated was from night before at 67 degrees F. CDI, rice voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tall 2 door prep cooler not maintaining TCS foods at 41 degrees F and below. See temperature observations above. CDI, TCS foods held in unit over 4 hours voluntarily discarded by PIC. Ensure unit calibrated if / before using for storage of TCS foods. Effective January 1st, all TCS foods shall be cold held at 41 degrees F and below. |
|
31
|
1
|
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 broccoli and pasta cooling in deep covered containers in walk in cooler. See temperature observations above. CDI, foods transferred to shallow uncovered pans and relocated to walk in freezer to rapidly cool. Observed recently prepared tomatoe cooling in covered containers in walk in cooler. CDI, covers partially removed from tomatoe to rapidly cool. Repeat. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles - C - Observed outdoor dumpster with heavy rusting / damage on bottom. Replace to provide leakproof dumpster. |