| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap or papertowels at bar handwashing sink. Bar was not currently in use, all other handwashing sinks stocked as required. CDI- PIC Executive Chef Robert Hoffman had all replaced. (0pts) |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 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. Shell tags provided. Only two found with last date indicated and not able to determine order for tags. Follow up by 7/8/18 as to compliance with requirement. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs stored over cooked foods in prep walk in cooler, smoked bacon (no indication on packaging as to cooked or ready to eat) stored over cooked chicken in main walk in cooler. CDI- PIC corrected storage |
|
16
|
0
|
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. PIC advised that lamb steaks observed in prep walk in cooler were partially cooked for a private event to approximately 120F in batch. PIC advised that the lamb was not going to sold or used, and they were just placed in cooler due to event being held the previous night. PIC was advised that noncontinuous cooking will need to be pre-approved by MCHD before implementing. Discontinue process until it can be reviewed for approval. Template for noncontinuous cooking provided to PIC today via email. (0pts) |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.11 Obtain a Variance for specialized processes.-Pf. ROP bags of pickled leeks observed in main walk in cooler. Quart container of pickled sliced tomatoes dated 6/19 found in walk in cooler. PIC voluntarily discarded. PIC has submitted request for multiple specialized processes to Variance committee but not updates or approvals have been issued by committee as to today's inspection. Discontinue all special processes until approval has been provided by Variance committee. Follow up with by 7/8/18 as to compliance or updates on application. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. See item #27 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Large covered container of grits cooling in prep walk in cooler, large container of meat sauce covered cooling in walk in cooler. Grits initially at 89F, then 83F. Meat sauce initially at 54F, then 52F. Time span of 1 hour between temperatures taken. CDI- PIC had cooling foods spread on a sheet pan for rapid cooling. repeat |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's wearing watches and rings during prep. Most employee's preparing foods in main and catering kitchen not wearing hair restraints. Provide hair restraints. repeat |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee large covered quart container drinks stored co-mingled with facility items throughout main and catering kitchens. Provide designated storage areas. |