| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the deli slicer and wall mounted potato slicer stored as clean. REPEAT
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Maintain the dishmachine to function with proper concentration for chemical sanitization. Observed no (0ppm) measurable concentration (CL) at the dishmachine. VR
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the quat sanitizer dispensing in the basement at 50ppm. VR
CDI- removal of slicer and potato slicer for cleaning. Use of sanitizer re-routed to the secondary dispenser measuring 400ppm (quat). Utilize the main floor 3 comp sink and dispenser for sanitizing.
VR- Repair the dishmachine and dispenser within 10 days. |
|
18
|
1.50
|
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 Observed a pork shoulder still at 52F in the center after cooling since 9pm. CDI by voluntary disposal. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Maintain cold foods below 45F. Observed lettuce stored on top of a prep cooler in ice wells for service at 52F (cooling). Brussel slaw at 55F, crab cakes at 53F, blanched fries at 53F, cooked chicken breast at 53F and raw marinated chicken at 54F all inside the cold holding drawer. CDI by removing all to cool down inside the walk in cooler. Unit placed out of service. VR- repair the drawer cooler within 10 days. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed cut kale and hot brined pearl onions date labels.
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 thawing products stored with only the original dates for preparation appearing to be expired products. CDI by properly re-dating. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P Separate the storage of chemicals from food products. Observed one can of grill cleaner stored under a prep table with containers of spices. CDI by removal. |
|
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 Follow approved cooling methods to ensure rapid cooling. Observed the pork shoulder double wrapped in plastic and foil still at 52F in the center from overnight cooling. CDI by voluntary disposal. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Provide an air thermometer for the cold holding drawer. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed about 9 containers of spices in small portions left unlabeled. CDI by labeling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Store food at least 6 inches above the floor. Observed food items stored on the floor of the walk in freeer. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed the cold holding drawer maintaing food products at 53-54F. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C
Floor and baseboard/coving repair needed in the basement. Observed water damage and peeling paint on the wall in the employee restroom. |