| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed chicken and beef patties in walk in cooler not covered.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed interior of ice machine collecting residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed butter at 101 degrees F. CDI - heated to
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed items in flip top over 45 degrees including sliced tomatoes at 50, pasta salad at 54, feta cheese at 54, spring mix at 51. CDI - all items discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed salsa in flip top dated expiration at 9/25. CDI - discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
Observed no variance for 2 compartment sink. Facility is using 2 compartment sink for the washing of produce. Facility is responsible for coming up with standards of practice for using washing vegetables in 2 compartment sink.
3-502.11 Variance Requirement - PF A variance is required when a facility does not have 3 compartment ware washing sink installed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloth sanitizer buckets with 0 ppm.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed straws with no wrappers present next to dish machine not covered.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed spray arm leaking for pre-scrape.
4-501.11 Maintain equipment in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed ceiling repairs not complete around HVAC vent over 2 compartment sink.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |