| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Pf Observed failure of PIC to provide active managerial control with regard to general food safety as evidenced by failure to observe many common, multiple violations of hand washing, proper glove use and sanitizing as well as a lack of sufficient food safety training program. |
|
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 beverage over food prep area. CDi removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed multiple glove changes after leaving workstation with no hand wash. CDI through isntruction with staff and PIC2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed hot cold knobs turned of with clean hands post hand wash. CDI- through isntruction |
|
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
Observed no hand towels at bar hans sink and both hand sinks run out during inspection and not immediately refilled. CDi- through instruction |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw liver over cooked hotdogs and raw chicken over ready to eat bologna in walk in cooler. CDI re-organized by final cook temperature3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed multiple food employees fail to change gloves or wash hands when tasks were changed. CDI staff corrected real time, demonstration for PIC |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in spray bottle in kitchen and in 3 comps sink at 0 ppm QAC and bleach after employee just washed, rinsed and santized utensils. CDI remade above 200 ppm QAC |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all but cooked rice(127F) hot held above 135 F. CDI- reheated above 165F |
|
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
Observed container of ribs with no date mark in walk in cooler. CDI- vol discard |
|
31
|
0.50
|
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 with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice cooling in tightly closed plastic container in walk in cooler. CDI- removed to reheat |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 unlabeled working containers of foods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed bag of food on floor upon entering kitchen. CDI removed |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet santizing cloths on prep board not submerged in sanitizer. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed some food residue accumulation on equipment. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed excessive soilage accumulation on floors. |