| 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. Two quart sized containers half full of coffee being used for employee beverages. Both stored under prep surfaces and away from facility items, but neither had lid on them. CDI- Chef Robert Hoffman had employee to discard. (0pts) |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at handsink just behind main cook line. CDI- PIC had papertowels replaced. repeat |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
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. One pan of mussels at the line with no tag. PIC was definitive that mussels were from larger bag that was observed in walk in cooler. All other tags provided and in place. CDI- PIC was allowed to photocopy tag to put with container of mussels. PIC advised that he will speak to his rep about obtaining copies of tags going forward. repeat |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Raw chicken stored over raw ground pork and breakfast sausage in walk in cooler 1. CDI- PIC corrected storage
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs stored on top of bottles in bar area coolers. CDI- raw eggs were removed from cooler. repeat |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on one part of the interior ice chute and side of upper portion of ice bin. Cleaning is needed. (0pts) |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. One container of meat sauce in walk in cooler 2 dated for 12/13 at 49F. PIC advised that it was prepared and cooled down last night, but could not be certain if it had been taken out for use today as part of the meat sauce reheating on the line. CDI- PIC removed the meat sauce to check for process; voluntary discard. (0pts) |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Grits, cream wheat, oatmeal in steam well at temperatures below 135F. Temperatures ranging from 87F-120F. PIC advised that the items are pulled and discarded at the end of service. CDI - PIC voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Most foods in the top of the prep cooler 1 such as carmelized onions, egg wash, cooked peppers, blanched broccoli not under temperature control. Ambient air in upper portion of the cooler at 43F. PIC advised that smaller portioned pans are placed in larger pan for ease of use to add and remove foods. Discussed use of time as method of control with PIC. CDI- PIC advised that all breakfast items are discarded at the end of service; voluntarily discarded items. |
|
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. 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. Heat treated cold pickled vegetables in walk in cooler 1 dated for 12/2, second container with no date on it. PIC advised that both were prepared the same day. Multiple sauces, same cold pickled vegetables, blanched vegetables with no dates. PIC advised that most were from larger batches in the walk in cooler. CDI- PIC voluntarily discarded vegetables. Items that were prepared for today were allowed to be date marked. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Five packages of ROP melons stored in walk in cooler 2. PIC was able to provide invoice that indicated total melon count delivered. Personnel could not provide information from vendor of melons being received on ROP state during inspection. CDI- PIC advised that he will continue to have finance work on obtaining. PIC eventually voluntarily discarded all melons. Application has been submitted to variance committee, but no approval has been issued as of today. No form of specialized processes is allowed at this point. |
|
31
|
0
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf. Large container of meat sauce dated from 12/13 cooled on yesterday in walk in cooler 2. See item 18. CDI- PIC voluntarily discarded. (0pts) |
|
38
|
0
|
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.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Three employee's observed not wearing hair restraints, one of the same employee's also wearing a bracelet and the other wearing red nail polish with no gloves. CDI- All put on hair restraints, and employee put on gloves after washing hands. All other employee's wearing hair restraints. (0pts) Repeat |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coats and bags stored on top of large dry storage rolling carts. CDI- PIC had employee to re-locate. |