| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages with a lid and straw stored above dry food products such as beans in the rear storage area. Drinks were removed. Employee beverages should be stored in areas where spills or leaks will not contaminate food or utensils. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw sausage product stored over top of lidded containers of ready to eat foods in the prep area reach in cooler. Sausage was moved and cooler re-ordered such that all raw products are kept on the lower cooler area, and ready to eat foods such as deli meats and salad greens are kept in the top portion. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight residue accumulation on the can opener blade of the establishment. Item was removed for cleaning by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 chili that had been prepared 2 days prior not correctly dated. EHS allowed PIC to back date the container. Observed correct date marking in all other areas of the establishment, as such only half points deducted as it seems that facility has made progress in this area. |
|
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 sweet potatoes cooling while covered in a cooler. Item was vented by PIC. Proper cooling parameters met after venting. Facility was observed to be using ice wands and baths to properly cool items before placing into coolers, parameters were monitored by EHS during inspection. |
|
35
|
0
|
Food properly labeled: original container |
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 several containers of food in storage without the name of the product present. Items are stored in re-used commercial containers of various food products. Label all containers of food products. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of raw cabbage in the dry storage area, item had fallen off of storage racks. Cabbages were placed on a low storage table in the kitchen area and will be washed thoroughly before service. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knife and utensil storage drawers with accumulated residue/debris present. Observed clean knives kept in a cardboard sleeve. Utensils must be stored in a clean area, with no food debris or residue present, cardboard does not constitute a clean surface as it absorbs moisture and is not sanitizeable. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rust/damage to several prep area tables. Items may be resurfaced to provide a smooth, cleanable surface. |