| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no managerial control to monitor receiving temperatures and ensuring foods are following TPHC procedures. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC without proper knowledge of required illnesses and exposure of employee health policy. No physical employee health policy provided. CDI - EHS corrected by instruction and provided Employee Health Policy during inspection. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink located at the bar without paper towels.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed milk and coffee ground debris in bottom of handsink located at the bar. PIC stated that they use sink at the bar for both dumping and handwashing. CDI - EHS corrected by instruction. REPEAT.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at bar handsink. CDI sign provided. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF Observed shipment delivered and no attempt to ensure food items arrived at temperature. PIC stated they only verify quantity upon delivery of food. CDI - EHS educated PIC on checking receiving temperatures. EHS verified receiving temperatures. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods in reach in cooler (located on right side make line). CDI - PIC reorganized for proper storage order. |
|
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 multiple dishes stored in bottom cabinet with build up of food debris. CDI - Removed for rewash. |
|
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 butter held on counter top with no temperature control. Butter intended to be cooled down and held the next day. CDI - PIC voluntarily discarded butter. Butter was added to TPHC procedures. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed mozzerella and deli meats located in top of prep unit not labeled. PIC stated these items were stocked in prep unit the previous night. Observed no arugula, lettuce, salami, and pepperoni in bottom of prep unit not dated. PIC stated he did not know when these items were opened. Observed no date mark on milk and half & half located in reach in cooler. PIC stated the milk was open the previous night and the half & half was opened that day to be held for 7 days. CDI - PIC correctly date marked/labeled items opened the previous night or that day and voluntarily discarded any items open date could not be identified. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control - P,PF Observed cut melon, boiled eggs, and milk that was held on time that was intended to be held, cooled down, and saved for next day. PIC was unaware of procedures for TPHC and trying to use temperature and time to keep food longer than 4 hours. CDI - EHS informed PIC items held on TPHC shall not be held after 4 hours. PIC voluntarily discarded items. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed plastic utensil holder and plunger together in can/mop sink. CDI - PIC relocated items. |
|
39
|
0.50
|
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 clothes left out on prep counter and at handsink at the bar. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large, plastic container stored in clean utensil area with water collecting in bottom. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed draws and shelves used to store clean utensils with food debris. Observed bottom/floor of freezer with food debris in need of cleaning. Increase cleaning frequency. |
|
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. Observed floors in need of cleaning throughout the facility. |