| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF Observed no evidence in employee files that shows employee health policy was reviewed with employees during hire or anytime afterwards. Employee was asked about the employee health policy and could not verbally state or physically locate food borne illnesses or symptoms. CDI-Employee was shown where the health policy was located by PIC. |
|
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 drinks in the walk in on shelf next to containers of butter and above food in the WIC. Store employee drinks to prevent contamination of food. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce mushrooms and strawberries on top of ready to eat food such as mozzarella cheeses. Unwashed foods should be separated from foods that are ready to eat. CDI- mushrooms and strawberries were moved from over the top of the cheese. |
|
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. Observed ice machine in bar area to contain buildup inside of the machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in pizza prep unit to be above 41F. artichokes, tomatoes, peppers, proscuitto, pancetta, mozzarella cheese. Observed food in salad prep unit to be above 41F. artichokes, spinach, spring mix and mozzarella cheese. CDI-foods were discarded and replaced with new food from the WIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices above the pizza station and the salad station that were not labeled. Label all working containers of food. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit flies in the bar area. Contact pest control service. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in buckets of sanitizer that read at 0ppm. CDI-sanitizer was discarded |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 utensils used for stirring tomatoe sauce and meatball marinara sitting in a container that had dried residue in it. Observed scoop for flour sitting on prep counter. Store in use utensils in 135F or greater water, in food with handles out or in running water that quickly moves particles to drain. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes that were wet stacked. Dishes must be allowed to air dry before they can be stacked together.
Employee mentioned that the dishes are wiped dry with a cloth in the morning before being used to prep salad. Equipment and utensils may not be cloth dried. except utensils that have been air dried and are being polished with a clean dry cloth. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips to test the quat sanitizer in the 3-comp sink in the kitchen. PIC looked for test strips but only found chlorine strips for the 3-comp sink in the bar area. EHS tested the sanitizer and the concentration was approx 200ppm. VR required by 12-27-2020 |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed can opener and slicer to contain food residue and buildup. Observed legs of tables in prep area to contain tomato sauce residue. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.15 Outside Receptacles - C Observed the doors open on the outside receptacles. CDI-doors were closed |