| 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 employee beverage atop tub of chicken in UC unit. 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 multiple failures to wash hands before donning gloves. CDIthrough instruction |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf 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 bartender bare hand cutting limes at bar upon entry. Observed food employee straining cooked tomatoes from a round gallon container of tomato juice/tomatoes with bare hands and placing them on a pizza. Container to be closed and placed back in refrigeration with multiple days shelf life left. CDI-through instruction |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
Except as specified in ¶ (B) of this section, refrigerated,
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be at a temperature of 5oC (41oF) or below
when received. P Observed raw eggs received at 50 F. pic Denied |
|
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 multiple food employees changing tasks with gloves on but not changing them. CDI-through instruction |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
. t t 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter blend, pizza sauce, mozzerella and cooked steak held off temp control above 49F. CDI- placed on TPHC |
|
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 TCS foods not date marked(eg cut chub of turkey). CDI- date marked 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 groups of wrapped up cut cheese and deli meats above 43F 5 or more days past prep date. 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 no written procedures for TPHC proection of pizzas sold by slice. CDI- time labeled VR |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of water labled as sanitizer disinfectant. CDI- relabeled |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used in accordance with the manufacturer's intended use. Observed meatballs reheating in hot hold steam well with no documentation unit is rated for reheating. CDI- reheated above 165 F |