| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 provided at handsink in warewashing room. Employee was previously working at dish machine prior to checking equipment. Repeat |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs stored over ready to eat cheeses, pickles, and cooked lamb in walk in cooler. CDI- Chef had storage corrected. Repeat |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Tomato sauce and cheese sauce at line in steam well not under temperature control. CDI- Chef had both reheated immediately. Repeat. / |
|
21
|
0
|
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. Cooked lamb and shrimp in line coolers and seafood salad prep cooler not date marked as required. Chef advised that some items are pulled from bulk production stored in walk in cooler, and others are prepared and stored in prep unit. CDI- food items allowed to be dated; ensure date/ day system is implemented for items in prep units also. All items in other units dated as required. (0pts) |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf. Two large containers of cucumbers in walk in cooler. Chef advised that hot brine was added to cucumbers and they were going to be stored for 14 days. Chef advised of preparation on 3/27/18. Facility has not received completed approval for this process. CDI- PIC was advised that cucumbers may not be used and/or stored for more than 7 days as permitted by rule. Containers were dated. (0pts) |
|
30
|
0
|
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. No approved plan at this time. Discussed with Executive Chef Robert Hoffman during inspection. Chef advised that they have not received any updates from State committee at this time. Advised both Chef and Director Andrew Carlson, that will follow up with further directive as to submitted plan with the state. (0pts) |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee at line and one employee working in ware washing room not wearing a hair restraint. Provide hair restraints. (0pts) |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Knives stored as clean, and to be used during prep stored in opening between prep coolers. CDI- storage corrected. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal bags and items stored co-mingled with facility cloths and gloves. Provide and utilize employee storage. Repeat. |