| 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. Observed PIC failed to ensure proper cold holding/TPHC, proper cooling, proper hand-washing and proper sanitization during inspection. VR |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on or above food prep surfaces. CDI- discarded |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
Yes |
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 multiple hand washes during busy service period fail to last more than 7-8 seconds. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees changing gloves with no first hand wash. 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 dishwasher moving from soiled to clean without hand washing and observed food employee dredge raw fish with gloves cahnge gloves but not wash hands and start plating rte foods. CDI- discard, removed plate, hands re-washed; PIC coached, VR |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bar hand sink with(attached soap dispenser) used as dump sink. VR |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
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 mussels and no tags. VR |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P P Observed food employee dredge raw fish with gloves change gloves but not wash hands and start plating rte foods. CDI- discarded, plate removed and hands washed3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees changing tasks with changing gloves or washin hands. CDI -coaching VR |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in red bucket at 50 ppm QAC. CDI- remade to 150 ppm |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 45F. -P
Observed thick, viscous potato soup and sheperads pie cooling in low surafce area, high volume plastci container with an ice paddle at room temperature. Rate cooling not applicable during heavy service period; will be assessed in VR visit. CDI- Cooling procedure changed to multiple shallow metal trays/pans by inspector to force successful cooling in walk in cooler. Points not taken because rate trial not completed VR |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F. CDI- placed on temporary TPHC |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 thick, viscous potato soup and sheperads pie cooling in low surafce area, high volume plastci container with an ice paddle at room temperatureRate cooling not applicable during heavy service period; will be assessed in VR visit. CDI- Cooling procedure changed to multiple shallow metal trays/pans by inspector to force successful cooling in walk in cooler. Points not taken because rate trial not completed VR |
|
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 some working containers of food unlabeled, salt etc |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping and damp wiping cloths on cutting boards. |