| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored clean with food debris on them. Observed food contact surfaces of the slicer stored clean with food debris on it. CDI- items where moved to be washed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 feta spinach dip in walk in that PIC stated had been prepared the night before at 51F and 48F. CDI- PIC voluntarily discarded both buckets of feta spinach dip. |
|
21
|
1.50
|
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 roasted veggies dated 12/21. Observed cut kale dated 12/21. Observed feta spinach dip dated incorrectly with 12/29 date when PIC stated prepared 12/28. CDI- PIC voluntarily dicarded roasted veggies and cut kale. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 feta spinach dip that had been stored in a large container with dense volume from overnight that did not properly cool. Refer to temperature chart. Observed oatmeal that had been placed in a ice bath but was in a large container with dense volume. CDI- PIC volunteerly dicarded the feta spinach dip. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with hand jewelry on.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipmednt, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives stored as clean on magnetic wall mount in contact with wall mounted plumbing pipe that was dusty and had debris on the pipe. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to go containers and lids stored with food contact surface exposed. |
|
47
|
0.50
|
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 dust and debris on top of dish machine, pot hanging rack, inside 1 reach in cooler, and shelving units in dish area and walk in cooelr. |
|
53
|
0.50
|
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 clean. Caution should be used to minimize food exposure. Observed splatter on walls, build up on plumbing pipes attached to walls, dusty ceiling tiles, build up on outlets, and dust on top of soap and towel dispenser.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the sub floor in the dish area damaged and sagging. Peeling and chipping paint on window panes in dish pit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone on a prep surface. Observed keys and an employee bag on top of flour container. Observed employee bagged food stored on top of retail food. |