| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the slicer with a small amount of residue from yesterday per staff. CDI, equipment transferred to dish washing sink for cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF). Observed non-continuous cooking procedure placed on the TPHC procedure. Other than not having a correct form for the process the establishment is following the food code requirements. Submit a new approval request for non-continuous cooking |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Establishment has a calendar process to track TCS foods needing date marking due to the small batches of food being made. Food in the walk in refrigerator is dated on the container, but due to the labels falling off in the reach in unit the food prepared date is also placed on the calendar near the hand washing sink and isn’t kept for more than seven days. However, on occasion per the PIC a remaining batch of TCS foods may be in the flip top unit with no date. No out of compliance items observed today. CDI, Process updated by PIC to date any left over batches that do not match the calendar tracking system either on the calendar or product’s container itself. . |
|
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 eggs at grill under TPHC not marked with the discard time. Also, TPHC procedure document needs to be updated to include new cold hold temperature requirement. CDI, eggs marked with discard time and new form provided to PIC via email. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer Advisory is missing the reminder. Add the following phrase to the menu board. “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness”. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 C and B. In-Use Utensils, Between-Use Storage - C. Observed knives stored wedged between the flip top unit and a table. Observed debris inside the crevice used to store the knives. CDI, knives removed and washed. Store the knives on a clean surface.
Observed a cup with handle stored in the sugar bin with the handle touching the sugar. Store scoops so that the handle does not touch the food. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service cups stored on the floor in the outside storage area. Do not store singles service items on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezers in use for the establishment food. Replace with approved equipment. PIC can send brand and model number of new equipment to EHS before purchase to ensure the equipment is approved. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.14 Wet Cleaning - C Discussed cleaning of the slicer pieces that cannot be submerged in the sink. The part is only cleaned with sanitizer. Please use soapy water and rinse before spraying sanitizer on the equipment to air dry. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed the grease container storage area collecting grease on the ground and debris. Keep the area clean. |