| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no manager on duty with proof of ANSI accredited food certification. Facility has a new permit and must have proof of certification in house by November 25th, 2020. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed employees unable to state major reportable illnesses and symptoms. CDI provided EHP posters. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees leave line to grab more food from walk in and return to food prep without changing gloves. CDI hands washed. |
|
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 quinoa on steam well at 107F. CDI item reheated. |
|
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 shrimp, buffalo chicken, breaded chicken, mixed greens, kale, and romaine above 41F at front serving line. CDI items discarded and replaced with items at 41F or below. Suggest facility check temperatures during service to ensure adequate holding temperatures. |
|
21
|
0
|
Proper date marking and disposition |
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 hummus, pepperoni, and in house chipotle ranch dressing not dated. CDI items dated. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed romaine, spring mix, mozzarella balls, diced provolone cheese, and feta cheese cooling in walk in cooler while tightly covered and stacked. CDI items uncovered. Facility has little cooling space, suggest getting a tall rack to place in walk in freezer to allow for rapid cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C. Food shall be thawed under refrigeration, as part of the cooking process, or fully submerged under water with water, no more than 70F, running above to agitate particles. Observed frozen lobster bisque soup bags thawing at room temperature on racks. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed facility with cookies and brownies that are stored at the front for self service without any list of ingredients or allergens. Verification required. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food while wearing bracelets, watches, and rings.
2-402.11 Effectiveness-Hair Restraints - C. Observed employees handling food without wearing a hair restraint or only a head band. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths stored on clean side of the warewashing drainboard. |
|
41
|
0
|
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 handles for tongs and scoops used for service stored inside of food containers. |