| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
Observed food handlers with limited knowledge of proper cooling, bare hand contact with ready to eat food, bare hand contact, handwashing, etc.
Per conversation with PIC chickens are being store at his home in a freeze and then transported to the establishment.
2-103.11(A-P) - PIC Duties - Pf
A)Operations not conducted in home or room used for living/sleeping
B)Unnecessary PERSONS not in kitchen except for brief visits
C)All PERSONS in the kitchen comply with Food Code
D)EMPLOYEES wash hands
H)Proper cooling, routine monitoring
I)Proper cold holding temps, routine monitoring
M)No bare hand contact on RTE FOOD without prior approval
N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness
CDI: REHS reviewed the above items are the role of the PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Observed food handler handling raw beef and continued to handle utensils and food contact surfaces.
2-301.14 When to wash - P
Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and:
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before donning gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
CDI: REHS directed the food handler to wash hands after handling raw meat before handling other items to prevent cross contamination when changing task. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B)
Observed PIC sprinkle garnish on plated food with bare hand.
Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval, food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P
CDI: PIC voluntairly discarded plate and remade plate. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
Observed tilapia with out a parisite destruction documentation being used to make ceviche.
3-402.12 Records, Creation and Retention Pf
If raw or partially cooked FISH are served or sold in READY-TO-EAT form,
(A) If the fish are frozen on site, the PIC shall record the freezing temperature and time of the FISH and shall retain the records for 90 calendar days beyond the time of service or sale or
(B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under 3 402.11 is obtained or
(C) If the FISH are farm raised, a written statement from the supplier or aquaculturist stipulating that the FISH were raised in net pens or land-based operations and fed pelleted or parasite free food shall be obtained and retained for 90 calendar days beyond the time of service or sale of the FISH.
Ceviche shall not be sold until approved fish is available.
Verification Require within 10 days. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Observed rice at 70oF after cooling for 3 hours and 45 minutes. Sweet potatoes were temping between 42 and 80oF and have been cooling since 11:30am
3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P
CDI: PIC voluntarily discarded rice and sweet potatoes due to not meet proper cooling perimeters. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Priority:
Observed sliced tomatoes ranging from 37-47oF in the rail refrigeration unit.
Observed lettuce and sauces stored on ice temping over 41oF
Maintain TCS foods in cold holding at 41F or less. The sliced tomatoes were placed on ice.
CDI: More ice was added to prep unit and ice bath on prep table. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Observed multiple in-house made sauces containing TCS ingredients with out date marks.
Observed no date marking on opened milk container.
3-501.17(A)(B)(D) Ready-to-eat TCS food, date marking - Pf
Except for shellstock, refrigerated, READY-TO-EAT, TCS FOOD prepared in house or opened from a commercial container (except deli salads, hard cheeses, cultured dairy, preserved fish, and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1.
CDI: PIC added date marks where needed. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
Per conversation with PIC tilapia is thawed at room for four hours and than refrigerated.
3-501.13 (A)-(D) Thawing - Pf
Except when thawed and prepared for immediate service when ordered, TCS FOOD shall be thawed:
(A) Under refrigeration at =41F; or
(B) Completely submerged under running water:
(1) At a water temperature of <70F,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, and
(3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F, or
(4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including:
(a) Thawing time and the time needed for preparation for cooking, or
(b) The time it takes to lower the temp to 41F;
(C) As part of a cooking process if the FOOD that is frozen is:
(1) Fully cooked, or
(2) Thawed in a microwave oven and immediately cooked with no interruption in the process.
CDI: REHS discussed proper thawing methods with PIC. Action was discussed not observed. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Observed multiple sauce bottles and flour, sugar, salts without labels or labels that are not legible. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Observed beverages and oil containers stored directly on the floor by the back floor.
3-305.11 Food Storage-Preventing Contamination from the Premises
A)Except as specified in par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 .
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic
crates may be stored on a floor that is clean and not exposed to floor moisture. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Observed dishes being stacked before they were allowed to air dry
4-901.11 Equipment and Utensils, Air-Drying Required (C) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Observed the flip top/prep unit struggling to completely cool the unit. Ice is being added to the unit.
Equipment shall be in good repair. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed open dumpster lids.
5-501.113 Garbage cans and dumpsters shall be kept covered:
(A) Inside the FOOD ESTABLISHMENT if the receptacles and units contain FOOD residue and are not in continuous use; or after they are filled; and
(B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
Observed dumpster with missing drain plug
5-501.114 Using Drain Plugs (C)
Drain plugs are required when drain hole is present. |