| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control over food processes including cooling, date marking, cold holding, and TPHC. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off water with bare hands. CDI: Employee rehashed hands properly. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touch chicken while plating salads with bare hands. CDI: Chicken voluntarily discarded. Employee washed hands and donned gloves on both hands. |
| 12 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
Yes |
No |
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tag with cape cod oysters in front prep top. CDI: Tag brought to container. Observed no tag in pan of oysters in walk in. CDI: Tag obtained and placed in pan. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack a raw, shell egg with gloved hand and then handle ready to eat items and plates. CDI: ready to eat items heated and plates moved to dirty dish area. Employee washed hands and donned new gloves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs behind butter in prep top. CDI: Eggs moved to the front to reduce contamination. REPEAT VIOLATION Improvement from previous inspection. Less storage order issues. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine at dish machine. CDI: Chemical solution changed, machine primed, and chlorine tested at 100ppm. |
| 16 |
0 |
Proper cooking time and temperatures |
No |
No |
Yes |
Yes |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed multi portion flank steaks cooked to below required final cook temperature (per staff and temp log). Product was then taken to blast chiller for cooling. CDI: EHS and PIC discussed cooking requirements. PIC and chef decided to fully cook product based on roast requirements. REPEAT VIOLATION Previous violation corrected. That product is now shaved raw and cooked to order. This product was caught mid production. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed whole quiche cooling for more than 2 hours and still above 70F. CDI: Product voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chicken cooling in walk in cooler at a rate of .04F/min. CDI: chicken vented and cooled. Observed gruyere cooling at a rate of 0F/min. CDI: Product vented and rapidly cooled in blast chiller. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese stuffed olives, cream, egg halves, farro, and provolone holding above 41F in various coolers. CDI: Blue cheese olives and cream voluntarily discarded. Other items rapidly cooled. REPEAT VIOLATION |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
No |
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 Observed French cocktail sauce from 12/31, squash purée from 1/2, in house made marmalade from 12/31, and burger sauce from 12/30. Observed cooked lobster date marked 12/31. PIC stated it was pulled from frozen 1/2 and did not get properly dated. CDI: Products voluntarily discarded. REPEAT VIOLATION
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 feta cheese with no date mark. CDI: Feta properly dated for when it was opened. REPEAT VIOLATION |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedure for croque sandwiches and eggs held on TPHC. Observed no time written for croque sandwiches. CDI: Procedures written during inspection. Croque sandwiches properly discarded. REPEAT VIOLATION |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in tightly closed bag. CDI: Product vented. Observed quiche cooling on rack at room temperature. CDI: Quiche voluntarily discarded. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes. CDI: Dishes air dried. |