| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
Yes |
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. Observed employee washing dishes at dish machine was moving from handling soiled dishes to unloading clean dishes without washing hands in between. CDI - employee was educated and dishes were rewashed. VR - will return to ensure continued compliance. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed main dish machine not dispensing chlorine sanitizer during final rinse. CDI - PIC realized one bar was installed incorrectly in machine. He installed it correctly and sanitizer began being delivered at 100-200 ppm free chlorine. VR - will return to ensure continued compliance. PIC will educate staff.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some pans stored as clean still had label debris left on them. CDI - PIC sent pans back to be rewashefd and he educated employee. VR - will return to ensure continued compliance. |
|
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. Observed left prep cooler flip top area holding deep pans of soft and hard boiled eggs and blue cheese dressing above cooling line of cooler (deep pans were stacked inside shallow metal holding pan). Items measured 47F. CDI - items voluntarily discarded, replaced with items at or below 41F, holding pan was changed out to deep pan which sat deeper in the cooler. |
|
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 no date marking on a cut watermelon in walk in cooler. CDI - voluntarily discarded. PIC will educate bar staff. Observed opened dairy products such as cream and milk and opened pasteurized egg whites undated. CDI - PIC corrected.
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 one large container with a small amount of cut cabbage left inside. Cabbage measured 43F and container was date marked as 12/30. TCS items measuring 42F-45F may only be kept for 4 days total. CDI - cabbage voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu listed Citrus Crab Louis served with cold soft boiled egg but menu omitted asterisk for the disclosure on the existing consumer advisory. CDI - all menus immediately corrected and reprinted. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required. -P/Pf. Observed 5 small ROP packages of cooked chicken were stored in the walk in freezer without labels directly on the bags; rather, a label was on the tray in which they were stored. CDI - chicken voluntarily discarded, PIC educated staff member who packaged them. Observed 1 each ROP package of cooked ribs, raw pork, and raw ground beef had been brought from walk in cooler to cold drawers on the line. Products measured 43F rather than required 41F or below. They were confirmed to be at 41F or below in walk in. They had been placed in the drawers within the previous hour. CDI - product allowed to be opened and kept. PIC will change procedures to ensure they are opened when going into drawers and will work on drawer temps. |
|
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. Observed two employees preparing food with beards and without beard guards. |
|
41
|
0
|
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. Observed two knives stored in crevice between prep surfaces rather than in clean dry area. CDI - removed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned utensils being wet stacked. CDI - PIC had employee unstack and spread out utensils to air dry. Also observed employee towel drying a plastic container. CDI - PIC corrected employee and reeducated. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service cups and to-go containers as well as some coffee filters stored unprotected. |