| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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- 1.5 pts- Observed employee bare hand contact deli meat while using the slicer. CDI- PIC instructed employee to wash hands and use gloves. Deli meat was discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- 0pts- Observed handsink near big dish machine without towels. CDI- PIC provided towels. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf REPEAT 1pt- Observed tags not baring date of which they were sold. Tags are just being placed in a rolladex with months. CDI- Through conversation the PIC has instructed staff to apply dates to tags. EHS has noted some tags with dates in September and more recent tags from November without dates. PIC stated they will not be receiving shellstock for a few months and has taken the items off the menu. |
|
14
|
0
|
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 two can openers soiled and stored clean. CDI- PIC moved the can openers to the 3 comp sink for cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed small dish machine being used at o ppm Cl. -CDI- PIC shut down the machine, instructed employee to use larger dish machine and contacted Eco Lab. Before the inspection was over Eco Lab employee fixed the issue.
0pts |
|
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 1.5pts- Observed finger potatoes and turkey gravy cooked last night, tightly covered ,and at 48F. Cooling parameters must be met to reduce the growth of pathogens. CDI- PIC voluntarily discarded items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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- 1.5pts- Observed pimento cheese (12/8), feta cheese (12/9), osso guco (12/12), pork (12/12), garlic and oil (12/11), and deli ham (12/13). All items past 7 day hold time. CDI- PIC voluntarily discarded all items. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- 0pts- Observed Steak & Blue without a consumer advisory on the menu. CDI- PIC stated the item will not be served under cooked until the (*) is added to the menu for that item. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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- 0pts- Observed tightly covered finger potatoes and gravy at 48F. Also, observed sandwiches preped and tightly wrapped for pick up at 49F. The sandwiches were preped at 9 am. CDI- Potatoes and gravy were voluntarily discarded. Sandwiches were picked up. PIC was given TPHC form for pick up sandwiches. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) (D) Hold in-use wiping cloths in sanitizer between uses. Maintain dry wiping cloths free of visible debris and soil. -0pts- Observed one wet wiping cloth not being stored in sanitizer and one dry wiping cloth soiled and in need of cleaning. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non NSF/ANSI approved dehydrator in the facility. PIC is removing the equipment from the facility. |