| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC without active managerial control of kitchen who is an employee of the facility for less than a month. Handwashing, personal cleanliness, handwashing sinks accessible, cold holding, cooling methods are all violations today. Facility has also submitted an application for Noncontinuous Cooking, of which the PIC has no knowledge. VR required no later than 08/26/2016 to verify the PIC has active managerial control. -2- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees handle soiled equipment handles, hand dispense food and then go out of the kitchen with the same soiled gloves on. Employees attempted to continue food prep with soiled gloves. CDI - PIC stopped all food employees and instructed handwashing after hands are soiled, even if gloves are used. -2- |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the basins of two handsinks in the kitchen. CDI - PIC instructed food employees not to use handsinks to dump food and handsinks were cleaned. -2- REPEAT
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed both bar sinks without hand soap. CDI - Pump soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed outside bar sink without paper towels. CDI - Paper towels placed at sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked pans stored as clean with food debris present on the drying rack and ice wands not wrapped stored directly on the freezer shelf. CDI - Pans washed again and ice wands cleaned and wrapped. -1.5- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce stored outside of the grid in the flip top at 54F. CDI - PIC voluntarily discarded. -3- REPEAT |
|
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 queso cooling in the walk in cooler in deep portions and water that was an ice bath. Make sure cooling starts at 135F and then start the ice bath and ice wand. -1- REPEAT |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooling vegetables stored on speed rack under dripping condenser. CDI - PIC covered the speed rack with a sheet pan on the top, protecting the whole rack from the drip. -1- |
|
38
|
0.50
|
Personal cleanliness |
Yes |
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 wrist watch on food employee who had to be instructed twice to remove it from the arm while preparing food. CDI - Watch removed. -0- |
|
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 wet wiping cloths in the bars. Keep in sanitizer solution while not in use. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.13 (A) Preset Tableware - C Preset tableware shall be protected from contamination by being either wrapped, covered or inverted. Observed exposed eating portion of silverware exposed in tableware presets. Wrap the eating portion instead of the handle or wrap the entire utensil to avoid contamination. -.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored in a bin directly on the floor under the sink in the women's restroom. Elevate at least 6 inches off the floor. -0- |