| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0 pts - Undercooked flank stored above ready to eat foods. CDI- Item was discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Hot water dish machine read a final rinse temperature of 160F. Verification required.
4-501.114 Maintain sanitizer at correct concentrations. -P - Sanitizer at three compartment sink and in bottles read 0 ppm. CDI- Manual refilled. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Repeat - Flank steak is being grilled and then placed in oven until it reaches 120-125F according to PIC and recipe. Flank steak is considered a roast and when cooked in the oven it must meet 130F for 112 minutes or other approved parameters. CDI- Items were discarded.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Under cooked flank steak that don't get used cold are then placed with vegetables to be reheated for the hot bar. This is considered non-continuous cooking. CDI- Items were discarded. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 - 0 pts - Oat meal cooked at 6 am. At 10 am it read 80 F. CDI- Item discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Two pans of ribs (120-133F), meat balls (117F), and pork (130-146F) were out of temperature compliance. CDI- Items were reheated to 165F. |
|
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 -0 pts - Rotisserie chicken was dated for date of de-boning instead of date of cook. Chicken must be dated with date of cook when chicken is de-boned or used in other items instead of date of packed etc. CDI- Chicken within parameters and simply dated for 6/21.
All deli meats were within date marking parameters but some items were being dated for 8 days instead of 7. PIC states that foods are discarded on the 8th day but employees state otherwise. Recommend to use a 7 day date mark to prevent any confusion. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 - Repeat - Employee in pizza section states that times are completed at night for the lunch period. Pizzas do not have times upon arrivals. Pizzas shall be clearly marked with begin and end times. CDI- PIC properly placed time on sheets. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - Repeat - Burrito, quesadilla, gravy, oatmeal, bacon, rice, and cut chicken were tightly covered. CDI- Items placed in walk in freezer for rapid cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C - 0 pts- Paper towels used in lettuce. CDI- Towels removed. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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. - 0 pts - Utensil scoop stored in contact with lettuce. Do not store utensils in TCS foods with handle in direct contact. CDI- Items were moved. |
|
45
|
0
|
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. - 0 pts - Two door refrigerator is not working. Being used for storage. Repair. // Sanitizer dispenser not working. Dish machine not reaching 180F. Repair. |
|
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. - 0 pts - Minor cleaning needed in sliding door shelving. |