| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Overall lack of managerial control of food safety observed during inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Chef observed handling raw chicken as well as touching trash can then changing gloves without washing hands prior to glove change.
2-301.14 Wash hands after activities that contaminate them. -P Employees observed leaving kitchen then returning to food prep without washing hands prior. CDI. Education provided and employees washed hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling side of ready to eat bread without gloves. CDI. Discarded and education provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine observed with black buildup. Clean ice machine to remove build up. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken wings, different variations of cooked pasta, and pizza sauce observed cold holding above 41F (see chart). Cold holding observed improved from last inspection so points not escalated today. Repeat violation. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 Date marking was present throughout kitchen, but was was incorrect on several items. Manager corrected dates and reported he will train newer staff to keep things consistent. Repeat violation. Risk control plan will be required if date marking is repeated on next inspection. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw chicken wings observed in standing water and manager reported were thawing. |
|
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. A few bottles of oils and a few containers of seasonings and other dry ingredients throughout kitchen observed without labeling. |
|
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. Paper, single use plates observed on floor in opened box. |
|
47
|
0
|
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. Exterior of dishes deemed clean observed with old sticker residue. |