| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed need of managerial control over cooling, methods and holding temperatures. Repeat. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 food employees turning off faucet with clean bare hands. CDI- The faucet must be turned off with a clean barrier to prevent recontamination. All employees rewashed hands.
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 food employees putting on gloves without doing a handwash. REPEAT. CDI- Gloves were taken off and a handwash was done. |
|
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
In kitchen observed food employee filling container with water at handsink. REPEAT. CDI- Food employee was instructed to only use handwashing sink for handwashing. Also observed whisk inside of bar handsink. REPEAT. CDI- Whisk was removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at bar handsink. REPEAT. CDI- Bartender provided paper towels.
6-301.14 Post a handwash sign at each handsink.
Observed no handwash sign at bar handsink and also at handsink on front line in kitchen. Handwash signs were provided. |
|
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 slicer visibly soiled. PIC stated that slicer was used this morning and it gets cleaned after each use. Also observed mixer visbly soiled. CDI- Items were cleaned. Repeat. Observed plates and bowls on cook line soiled with food debris. CDI items moved to dish pit for cleaning. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
In walk in cooler observed pico cooling at a rate of 0.06. The rate is 0.12. CDI- Instructed PIC to place pico in shallow pans or inside the freezer so that it cools at the proper rate. REPEAT. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked chicken tenders hot holding at a temperature range of 115F-122F. PIC stated that they were old chicken tenders and would be thrown away but food employee used a chicken tender for an order. Also observed cooked shrimp holding at 120F-123F. REPEAT. CDI- Shrimp and chicken were voluntarily discarded. |
|
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 shredded cheese in flip top unit at 50F. CDI- Cheese was voluntarily discarded. Repeat. |
|
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
In walk in cooler observed rice not date marked. PIC stated that the rice was from the previous day.
CDI- Rice was date marked. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
In bar area observed bartender using cleaning soultion to clean bar. Bucket with cleaning solution was not labeled. CDI-Bartender labeled container. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
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 employees not recording hot holding temperatures for potato soup after each batch pulled from thermalizer per HACCP plan. Observed incomplete cooling records for food on 11.01 and observed blank page for one day without any indication if no hot food prep or temperatures listed for cooling logs. Repeat. Verification required. |
|
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 pico that was in a covered plastic container and temperatures drop slower then appropriate cooling rate. CDI pico uncovered and spread out. Repeat. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed milk cartoons being stored in cartoons on floor in walk in cooler and not above 6 inches from ground. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet wiping cloths being stored on counters throughout facility. |
|
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 utensils at bar being stored in sanitizer water. |
|
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 wet nesting of metal and plastic pans. |
|
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 cracked floor tiles throughout the facility and also regrouting needed on floor tiles. Repeat. |