| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 employee leave food prep area to grab food items and return to line without washing hands. CDI hands washed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 wings that were prepared the night before holding at 45-46F. CDI items placed in walk in to drop temperature to 32F. Facility must check product before storing food for cold holding. |
|
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 food items in prep unit closest to oven holding foods above 45F. CDI items moved from unit and cooled down items were holding for less than 4 hours. Observed other items between 41-45F. CDI items discarded or dates changed to hold for 4 days. Observed diced chicken and sliced tomatoes that was not fully cooled and held in reach in at 50F and 47F respectively. CDI items placed in walk in to cool down. And maintenance came to fix and check unit. Ensure all foods are holding at 41F for all cold holding. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 tomato soup that was cooked the day before then frozen. Then pulled today and labeled for 7 days. CDI dates changed from 7 to 6 day shelf life. Observed arugula that was at 43F AND held over 4 days. CDI items discarded. Observed chicken and spring mix not dated. CDI items dated. Observed corn beef, sliced beef, sliced turkey, sliced ham and other deli meats in catering walk in at 45F and dated for 7 days. CDI items discarded. |
|
22
|
0
|
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 honey butter sitting on counter without time stamp. CDI item discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed metal sanitizer pan that was not labeled and an unknown chemical in an unlabeled bottle. CDI containers emptied. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Not a violation. Facility is not using HACCP plan approval. |
|
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 diced chicken that was covered and not checked after being diced and wings that were cooling in plastic container overnight. CDI items moved to complete cooling process. Check food temperatures to ensure 41F or below reached. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed ice bins at bar that was not used and uncovered. CDI covers placed over ice. |