| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed food employee unaware of cleaning food contact surfaces every 4 hrs. CDI - educated PIC that food contact surfaces shall be sent through a proper cleaning procedure every 4 hrs. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed two containers of lettuce and and two containers of tomato that has been prepared over 24 hrs ago without date labels. CDI - educated that TCS food that has been prepared over 24 hrs ago shall have a date label for the product. Placed a date label for the product. |
|
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 no Time as a Public Health Control procedural paper work for eggs that get stored out of temperature. PIC also states that the left over eggs are used for corn bread. CDI - provided TPHC procedures over email to PIC. Educated that all products on TIME control shall be held accoutable for on procedure paperwork. Educated that product on TIME control does not get cooled down, reheated, or reused for other products; all products are discarded after being held on TIME control. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 squeeze bottles of oil not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on the floor in the cooler. Educated PIC that food is stored at least 6" above the floor. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in use utensil stored on dirty cloth. CDI - educated to not store in use utensil in dirty location nor on absorbent materials. Relocated utensil. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed the stove oven dirty with rust and chipping material. Observed food build up around the stove top. Advised to keep non food contact surfaces of equipment cleaned. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dusty fan that is stored above the flip top unit. Advised to keep fan free from dusty and other debris. |