| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Random interview of employee indicated poor understanding of reportable symptoms and illness. Verification within 10 days. |
|
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 two employees recontaminate hands at faucets after washing. CDI-both emplyees washed hands correctly and discussion on how to comply with rule of not recontaminating hands. |
|
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 employee chopping herbs with bare hands upon entry. CDI- all herbs discarded voluntarily. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed employee at cheese/ charcuterie island rinsing cutting utensils at handsink. CDI- discussion with employee and PIC, sink cleared. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Found many items in storage in uncovered containers. Grilled vegetables in walk-in, cart with chorizo gravy, collards, cheese sauce, mashed potatoes, all uncovered. CDI- all items covered. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Many items in holding units above 41F. Refer to temperature chart. This inspection, food between 42F and 45F will not result in point deductions. Future inspections will result in deductions. Food above 41 F moved to freezer or walk-in cooler for chill to 41F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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: Found quinoa dated 1/14; au jus dated 1/17. Pimento cheese unlabeled and date of prep unknown. All items voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed cooled rare flank steak in chef's case with no Consumer Advisory. Verification within 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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: Found rice cooling tightly covered in walk-in. CDI- rice uncoverd and stirred, dropped 11 F in 10 minutes. Grits tightly covered in walk-in at 118 F. Grits moved to freezer and uncovered. Dropped 20 F in 40 minutes. Tub of Romaine lettuce tightly covered 50 F in walk-in. CDI- uncovered. Cut fruit 45 F in walk-in tightly covered. Roasted tomatoes 57F in prep top. Do not use holding units to cool hot foods. Cool to 41F before placing in prep tops. Salads, sandwiches in grab n go prepped and placed directly into open unit. Cool opened clamshells of salads, sandwiches, etc to 41F before placing in holding units. Fresh ground beef in raw meat case placed directly into case after grinding. Meat was 45 F. All food in cooling process. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf: Observed no cold water available at prep line handsink. Provide cold water to this handsink. Verification within 10 days. |