| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed multiple PICs' fail to monitor hand washing, multiple cross contamination issues, as well as improper washing of fruits. |
|
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 food employee preparing food with his beverage on the prep surface where he was preparing food. 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 food employees donn gloves without first washing hands. CDI through instruction |
|
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 used for food dump. CDI through instruction |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon that is received fresh on consumer advisory with no letter of parasite destruction/aquaculture. VR |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw meatloaf stored over raw shelleggs. CDI- reorganized 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger pattied over container of RTE food with raw hamburger dropped in it. CDI- discarded3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employee soil gloves then contiue preparing food without a glove change ans hand wash. CDI through instruction |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple stacks of plateware with some food debris or residue left on them. CDI- removed to re-clean 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed improper cleaning of slicer. PIC stated they do not have a cleaning schedule but employees are trained to wash, rinse and sanitize a food prep station after each use. However, slicer only wiped down with cloth, no detergent or rinse. CDI through instruction; re-cleaned 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar glass machine not sanitizing; 0 ppm chlorine. CDI- re-primed |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and steak hot held below 135 F(see temp chart). CDI- discard |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 open milk use by date exceeding 10 days, cooked chicken, HB eggs, greens, roasted corn, blanched asparagus and butter not date marked. CDI- date marked |
|
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 sliced tomatoes, cut greens, and roasted corn cooling in top of prep unit or on speed rack in kitchen. CDI through instruction |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple oils and spices unlabeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed air curtains turned off, folding door open and multiple flies in kitchen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cut lemons,limes on counter accessible to patrons passing by.3-307.11 Protect food from contamination sources not specifically noted by code. Observed wrap box and boxes of gloves taken form soiled meat prep station and placed on RTE food prep station. CDI- removed |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed open partial box of fruit at bar with no prep sink at bar. Observed lemons, limes and oranges with stickers on them said to have already been washed. CDI- all removed to wash |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 ice scoop on lid and utensils stored in stagnant room temp water. CDI- well turned on scoop removed |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed wet stacking of plateware. |