| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking on cook line with open container of water. PIC directed employee to discard-employee complied. -0pts- |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed numerous employees change gloves without washing hands. Advised PICs and employees continued throughout inspection. Revisited with PIC and PIC directed employees to wash hands. Observed employee hand wash then don gloves. -2pts- |
| 7 |
3 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
Yes |
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
Observed employee cutting/prepping dill with bare hands. Stopped. Employee was directed to wash hands and don gloves. He complied. Dill will be used in cooked tomato sauce so it will reach a 165F temperature. -REPEAT- -3pts- In |
| 14 |
3 |
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 both the bar and kitchen dish machine at 0ppm. Service provider arrived during inspection and corrected issues. -REPEAT- -3pts- |
| 19 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce on surface at 130F. It had been removed from heat during busy period. Reheated sauce to 190+F on stovetop.
Observed grits holding 128F on stovetop. Staff used for employee meal instead of for customers. -0pts- |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous foods above 45F. See temp chart. Items were all placed in walkin cooler or ice bath to rapidly chill. -REPEAT- -3pts- Return visit required |
| 22 |
0 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
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 Butter at middle station was not labeled with start/end times. Discarded at end of shift. -0pts- |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of chlorine without label at dish wash station. Labeled. -0pts- |
| 27 |
1 |
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No |
No |
No |
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed weekly thermometer calibration log not filled out for entire month of December. Observed labels on vacuum packaged foods missing the "use by" date. Return visit required.
3-502.11 Obtain a Variance for specialized processes.-Pf Obsered vacuum packaged cooked pork. Current variance does not allow for vacuum packaging of cooked foods. Followup with variance committee. Return visit required within 10 days. -1pt- |
| 30 |
0 |
Variance obtained for specialized processing methods |
No |
No |
No |
No |
No |
8-103.11 Documentation of Proposed Variance and Justification - PF No varaince approval letter was on site. Copy was provided for facility. -0pts- |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
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. Observed numerous bottles of sauces unlabeled. -0pts- |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed employee in kitchen in need of a beard guard. -0pts- |