| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection certification. At least 1 employee with ANSI food protection certification shall be present during all hours of operation. Have more staff attain certifications. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee handled raw philly steak and went straight to handling cut peppers and bread without changing gloves or washing hands. Employees must wash hands when going from handling raw animal foods to non-raw foods, and prior to donning gloves. CDI - Employee instructed to discard gloves and wash hands. 0 pts. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw bacon stored on shelf above cooked chicken in the walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Raw bacon moved to shelf below cooked chicken. // 3-304.15 (A) Gloves, Use Limitation - P - Employee handled raw philly steak with gloves on hands. Employee then used same pair of gloves to handle bread and peppers. Employees must discard gloves when switching task. Do not use same pair of gloves with raw animal foods and then ready-to-eat foods. CDI - Bread discarded and employee instructed to discard gloves and wash hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Dicer had visible buildup on it and was stored as clean. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Dicer taken to dish machine to be rewashed. 0 pts. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Blue cheese dressing and chipotle ranch dressings in ice bath measured 47F and 57F, respectively. Lettuce measured 49F in cooler drawer and blue cheese in make top measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - Lettuce discarded. other items were moved to walk-in cooler because they had been in ice bath and cooler for less than 2 hours. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Milk in sandwich cooler bottom was not date marked. TCS ready-to-eat foods shall be date marked if held for longer than 24 hours. CDI - Milk discarded. 0 pts. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Cooked mushrooms measured 80F and were actively cooling in make-unit bottom. Boiled eggs measured 53F and were cooling in make-unit top right after boiling and peeling. TCS foods shall be cooled using equipment that is designed to rapidly cool foods such as the walk-in cooler or a freezer. CDI - Items moved to walk-in cooler to continue cooling. 0 pts. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Cut avocadoes in sandwich unit top still had stickers on them. Fruits and vegetables must be thoroughly washed prior to use. Remove stickers when fruits and vegetables are washed. 0 pts. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Cup stored in container of dragon fruit in the walk-in cooler and cup stored in ice bin at bar. In-use utensils must have a handle. The handle must not contact the food or ice. 0 pts. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Shelves beginning to chip in the walk-in cooler. Equipment shall be maintained in good repair. Replace rusted shelves. 0 pts. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required - P - Hose attached to water line near dish machine has no backflow prevention device. Either install a backflow preventer rated for continuous pressure, or install a vacuum breaker and remove the hose attachment after each use. VR - Verification required within 10 days that backflow has been installed on line. |