| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
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 employees touch ready to eat lettuce and brussel sprouts. CDI items discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tuna over cookie dough and raw beef and cooked beef on same shelf. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed main and banquet ice machine soiled with debris. Verification required. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed shrimp cooked to 128F. CDi item reheated to 178F. Facility stated they do a noncontinuous cooking process for chicken and beef for banquet dinners. Instructed facility they can not do this process without prior approval. CDI application left on site. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with avocado rumelade, grilled onions, and lettuce above 45F in front portion of prep unit. CDi prep unit closed for cooling. Foods shall stay cold in prep unit regardless if prep top is open. Suggest facility have unit checked out. |
|
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. Foods that are 41F and below have a 7 day shelf life, foods at 42-45F have a 4 day shelf life. Observed facility with grilled onions, roasted tomatoes, rice, lettuce, and short ribs, and turkey meat not dated. CDI items dated.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 ham and ceasar dressing held past 7 days. CDI items discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.11 Variance Requirement - PF. 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility vacuum packaging raw pork, raw salmon, raw trout, raw chicken and cooked short ribs. Instructed facility until discontinue process until approval received from local and state officials. RVR to check that all vacuum packaged products are no longer in the facility. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Documentation of Proposed Variance and Justification - PF. 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility without documentation approving ROP of cooked short ribs. RVR to check ribs are no longer vacuum packaged. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans in the facility. CDI items discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed facility with ice scoop handle stored on top of machine, and food handles stored in food. |
|
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. Observed freezer with thawed products. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed walk in cooler vents soiled with dust. |