| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shields in both ice machines in need of cleaning. Increase cleaning frequency. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 container of grape leaves and ham cooling in bottom of flip top unit with not meeting the cooling parameters; see temp chart. CDI - Both containers taken to walk in to cool rapidly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed country ham, sliced ham, sausage, and other TCS items cold holding 44F and above in cold hold draws. Cold Hold Drawers ambient temperature reading at 42-43F. CDI - All items taken to walk in freezer to cool rapidly. All items held in cold hold drawers will temporarily be placed on TPHC until they can be repaired/maintenanced.
Observed tartar sauce being held in individual plastic cups inside plastic container on ice at server station; cold holding at 60F. CDI - PIC discarded individual tartar sauce and added ice surrouding container.
REPEAT. Visit will be made within 10 days to ensure cold hold drawer is ability to cold hold TCS foods at 41F or below. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
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 items in reach in cooler without date mark. PIC stated they come from larger batch in back. CDI - Items date marked following larger batch in walk in cooler. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
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 Observed cubed sausage being held on time at stove top; no time stamp provided for item. Facility could not provide completed TPHC written procedure. CDI - Time stamp placed on sausage container. EHS provided written procedure template for facility to complete. |
|
31
|
0
|
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 grape leaves being cooled in bottom of flip top unit not manufactured for cooling processes. CDI - Both items taken to walk in cooler to cool rapidly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans throughout dry goods area; dented cans were labeled 'return' but not in designated area. CDI - PIC placed dented cans on bottom for return. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish rack. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in cooler. Observed broken gaskets on cold holding draws at grill line. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving in walk in cooler. |