| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 in need of controlling cooling and holding temperatures. |
|
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 employeescome from outside kitchen, touching phone and clothes then put on gloves to handle food. CDI hands washed and gloves changed. |
|
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 employee handling onion that was to be sliced for onion rings with bare hands. CDI onion 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
Observed no paper towels at line handsink. CDI towels provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed knife stored in handsink. CDI knife moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees use gloves to touch clothes and handle food with damaged gloves. CDI gloves changed ands hands washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed metal covers, pot, serving bowls, tomato slicer, fryer basket, plastic containers, knife, and scoops soiled with food debris. Repeat.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing. Observed employee checking chicken without cleaning thermometer. CDI thermometer cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Oberved ice machine with pink debris. |
|
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
Observed cooked pasta that was cooling in plastic containers and did not drop in temp after 40 minutes of no intervention. CDI ice added to increase cooling.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed pico cooling in plastic container for an hour and only dropped 1 degree. CDI item placed on flat rack. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed gravy, mac and cheese, and broccoli casserole holding below 135F. CDI items discarded or reheated. Repeat |
|
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 lettuce overstocked in prep top, sour cream, pico, shredded cheese, raw shrimp, raw tilapia, Cole slaw, ranch, raw chicken, and Monte Cristo sandwich holding above 45F in prep top and ice baths. Repeat. |
|
21
|
1.50
|
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 milk, half and half, and heavy cream not dated. CDI items discarded.. Repeat. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
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 records for Oct 1st missing and facility was operating that day, incomplete cooling records for bagged marinara. 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 pasta and pico cooling in deep plastic containers and did not drop in temperature overtime. CDI items placed in shalle containers and separated to increase cooling. Repeat |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 baked potatoes stored on soiled Surface on expo line that was to be plated later. CDI potatoes discarded. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed waitstaff employees handling RTE foods without proper hair restraints. Repeat.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employees wearing bracelets and watches and handling food. Repeat |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed floors with cracked tiles and grouting and racks rusted that needs to be replaced. Repeat
6-502.12 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 walls soiled with debris and ceiling covered with dust and and black debris and vents in facility covered with dust. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee drink and cell phone stored on surface where multi use utensils and food was stored. Repeat, |