| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
General Comment: 0 pts.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager present. Facility has 180 days from when transitional permit was issued to comply. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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
2-301.14 Wash hands after activities that contaminate them. -P 1.5 pts.
Observed several handwashing violations including employee crack raw eggs then grab ready to eat ingredients for omelet and grab ready to eat bacon without removing soiled gloves and washing hands.
Observed dish washer employee load dirty dishes into machine then wipe hands with wiping cloth and then touch clean dishes without washing hands in between.
CDI: education provided to PIC; handwashing violations addressed; employees were directed to properly wash hands and change gloves. |
|
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 - 1.5pts
Observed PIC touch toast with bare hand that was not gloved; other hand had glove on it. CDI: directed PIC to discard toast that was touched with bare hands, wash hands, and don glove. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 0 pts.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed no sanitizer available for use. PIC informed me that they were using a disinfectant muti purpose cleaner for sanitizer. CDI: had facility discontinue use of disinfectant; bleach sanitizer made available for use at 50 -100ppm. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 1.5 pts.
Observed final cooking temperatures of thick peices of chicken off the grill only reaching 145F and 150F. CDI: chicken reheated on grill to 168F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 0 pts.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed lettuce and tomato being held on sheet tray on cook line prep table at 80F. According to PIC lettuce and tomato is used up quickly for lunch rush burgers. CDI: switched to TPHC; informed facility to add lettuce and tomato to list of foods being held on TPHC; PIC will fill out another form. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment: 0 pts.
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed 2 pans of stuffing and a pan of side salads not covered in walk-in cooler. CDI: covered during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pts.
Observed several wiping cloths not in use laying on counter surfaces including cutting boards and shelf above back prep table. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 0 pts.
4-501.11 Maintain equipment in good repair.
Observed torn walk-in cooler gaskets. Invoice shown by PIC for installation; gasket has been ordered. This is the last item left to be completed on non-compliant item list for transitional. |