| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed three employee bevrages store above open food prep units upon entering facility. CDI- removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple glove changes without hand washing. CDI instruction provided 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 dishwasher handle soiled utensils and then clean utensils without washing hands in between. CDI- instruction provided 2-301.14 Wash hands after activities that contaminate them.-P Observed multiple staff handle soiled surfaces with gloves on then return to work with foods wihtout hand washing. CDI- instruction provided |
|
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 food employee bare hand cutting radishes at front line. Some radishes to be cooked some in lexan headed back to refrigeration. CDI- hands washed gloves donned. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at utensils washing station to have had ice dumped in it. CDI- cleaned |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed container of mussels with no tag. CDI- tag copied and applied to half of product on line |
|
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 food employees fail to discard soiled gloves. CDI- instruction provided3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored over fully cooked meat in open pan beneath. CDI- reorganized Observed raw meats stored over single service beverage cans. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat dairy products. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one spray bottle and three red buckets of sanitizer with 0 ppm QAC concentration. CDI- remade to 150 ppm |
|
21
|
0
|
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 Observed multiple cooked proteins not date marked. CDI- date marked3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved bag of cooked shrimp date marked 3/19. CDI- discarded |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed duck fat held with no label or written procedures, beur blanc sauce labeled but having no written procedures and butter having written procedures but unlabeled at 88 F. VR |
|
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 with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked garlic and cooked stocks cooling at room temperature under 135 F. CDI-removed to walk in cooler |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed tuna recived vaccuum packed and frozen, thawed inside the intact package . However, the mfr. instruction require removal from packaging prior to thawing. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping clothes on food contact surfaces. |