| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Store employee beverages properly. Observed an employee beverage stored over clean single-service articles in dry storage area. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed disposable towels not available at 1 handwashing sink near back door. CDI, operator provided towels during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed half and half in low reach in refrigerator at 46 degrees F. Ambient air of low reach in refrigerator measured 51 degrees F as indicated by thermocouple. Observed cut tomatoe cold held in flip top prep unit overstacked at 52 degrtees F. Observed frozen yogurt mix at bar at 51 degrees F. Observed spinach overstacked at 62 degrees F and pepperonioverstacked at 53 degrees F. CDI, operator relocated cut tomatoes, spinach, and pepperoni that he stated were recently prepared and voluntarily discarded other items. ........... |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria - P,P- Observed facility employee not following standard SOP for Bag Chill Procedures for Soups and Sauces. Facility not monitoring and recording cooling parameters to ensure that they are being met. Facility employee showed me a blank copy of cooling chart and log but stated he has not completed them. CDI by instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Follow proper cooling procedures. Observed 2 trays of pasta tightly covered above 45 degrees F. CDI, operator voluntarily discarded foods. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
l3-501.13 Thawing - C - Use proper thawing procedures. Observed calamari thawing under water at 84 degrees F at 3 compartment sink. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked at warewashing area. Observed plastic bowls being wet stacked in front of kitchen near flip top prep refrigerator.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen bags stored on ground in back storage area. Observed clean linen stored with soiled linen on prep line. |
|
45
|
1
|
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 low reach in refrigerator not holding TCS foods at required temperature and with an ambient air temperature of 51 degrees F as measured by thermocouple.
4-202.11 Food-Contact Surfaces-Cleanability - PF - Food contact surfaces shall be free of heavy breaks or scratches and be designed and constructed to be smooth and easily cleanable. Observed some spatulas no longer smooth and easily cleanable. CDI, operator voluntarily discarded utensils. |
|
47
|
0
|
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 soil starting to buildup in gaskets of sliding plastic doors of ice machines. Observed ice accumulating on bottom of reach in freezer. |