| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed spicy ranch, spinach cream sauce, mac n cheese, seasoned tomatoes, carbonara sauce, scampy sauce, cream mushroom sauce, motza cheese, raw shrimp and red sauce all above 41F. See temp chart. CDI- All items that were properly date marked were uncovered and placed into the freezer to quickly cool since the items were put of temp for no more than hour according to the PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 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 seasoned tomatoes and several in house sauce without a date mark. PIC stated items were from yesterday or early this morning. CDI- PIC voluntarily discarded items from yesterday and was able to back date items that were form today that would be kept another day. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf- Observed 8 bags of cook/chill chicken gnocchi and 4 bags of cook/chill Zuppa Toscanana sealed and above 41F in the walk in cooler. See temp chart. PIC voluntarily discarded the items. A VR will occur no later than 10/3/21 to ensure HACCP and variance is being followed properly. |
|
31
|
0.50
|
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 three sheet pans of pasta and three containers of cut tomatoes covered and attempting to cool above 41F. CDI- PIC uncovered items to quickly cool in the wic. |
|
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 several employees preparing RTE foods while wearing watches on the wrist. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed one bucket of sanitizer with an in use wiping cloth at 50 ppm qat. CDI- PIC provided sanitizer at least 400 ppm qat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed cutting knife stored in between equipment. |
|
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 hood system, cooking equipment, and computer screens soiled with food debris and grease residue build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed back prep hand sink leaking when water is ran. |
|
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 clean. Caution should be used to minimize food exposure. - Observed hard to reach areas of walls and floor in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean as often as needed to prevent and reduce the build up. |
|
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 employees items throughout the facility stored above prep areas and retail food. |