| 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 PIC use wrong test strips to test dish machine, demonstrate understanding of proper cooling, begin to bare hand contact multiple foods, incorrectly identify multiple important temperatures, and fail to ensure date marking of TCS foods. CDI through instruction |
|
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 multiple employee beverages stored over or on fod prep surfaces. CDI removed |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee donn gloves with out first washing hands. CDI- instruction provided; hands washed |
|
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.-PObserved PIC minimally bare hand contact multiple ready to eat foods. 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 at bar used as dump sink and front line hand sink stacked with bread. CDI- through isntruction6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at one front line hand sink. CDI- restocked |
|
12
|
1
|
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. -Pf3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed original shellstock container discarded and tags pulled and date dupon receipt of product and not when last used. CDI through instruction |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs and a container of egg whites stored over ready to eat foods. CDi restocked properly3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed original container of raw okra stored on prep station cutting board. CDI removed3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees handle soiled surfcases with gloves and not change them or wash hands. CDI through instruction |
|
14
|
0
|
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 food contact surface not properly cleaned. CDI- removmed to re-clean4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cheese slicer not properly cleaned. CDI- removed to clean4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed raw potato slicer not properly cleaned. CDI- re-cleaned |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved mashed potatoes hot held at 119 F under wrap. CDI- reheated above 165 F |
|
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 multiple cooked TCS foods not date marked. CDI- remopved and remarked3-501.18 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 containers of hot pickled cucumbers over 2 weeks from prep date with no variance or product challenge study. CDI- discarded |
|
22
|
1
|
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 cooked onions and tomatoes held off temperature control withpout written procedures. CDI-VR template sent |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for drnks not offered on menu but prepared upon request. VR |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility ROP of raw meat with no approved HACCP. VR CDI- voluntarily stopped and equipment removed |
|
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 containers of spices unlabeled. |
|
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 fruit bowl at bar on bar exposed to customers when seated and cooked tomatoes on corner of expo uncovered. CDI rmeoved behind bar |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed steak cutting boards made of wood with deep uncleanable grooves. VR |