| 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. Observed hot dogs stored under raw beef in walk in cooler. CDI - PIC relocated hot dogs to higher shelf. Observed unwashed bulk produce stored directly above ready to eat ham and gyro meat in walk in cooler. CDI - PIC relocated produce to bottom shelf. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P. Observed grilled chicken cooling in container sitting on countertop at room temperature at 119f. Chicken placed on countertop at 10 am. CDI - PIC spread chicken onto sheet pan and placed into cooler where 30 minutes later was at 70f. Chicken would not have met 70f at 2 hours without EHS intervention. Once hot food reaches 135f, use active cooling methods to quickly move to 70f within 2 hours and then to 41f within a total of 6 hours. Do not allow TCS foods to cool sitting at room temperature.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce cooling in bulk bag in WIC at 44f still at 44f after 1 hour with a cooling rate of 0 degrees. CDI - lettuce spread out to quickly chill to 41f in WIC.
REPEAT - full 3 point deduction |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed BBQ holding at 109f, cooked potatoes holding at 126f, and fried chicken holding at 126f at prep line. CDI - BBQ and potatoes reheated to 165f and chicken discarded. Maintain all hot TCS foods above 135f when holding. REPEAT - 1.5 point deduction |
|
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. Observed bulk slaw in walk in cooler with no date marking and various TCS foods including feta cheese, house made ranch dressing, house made Greek dressing, cut tomatoes, and more in line coolers with no date marking. CDI - PIC applied marking to items. When filling containers from bulk foods in the walk in cooler, the date from the bulk container must follow the food until it is consumed or discarded. All food kept on site longer than 24 hours must have a date mark. |
|
31
|
1
|
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. Observed grilled chicken cooling on countertop in deep pan tightly covered. CDI - PIC spread onto sheet pan in WIC to quickly chill. Observed bulk cut lettuce tightly wrapped and sealed into bulk plastic bag with another bag placed on top while ambient cooling in WIC. CDI - PIC spread into shallow open container to quickly cool. When cooling food, use methods that allow the food to cool quickly. Do not cool at room temperature. Do not pack food into sealed bulk packaged while still cooling. REPEAT - 1.0 point deduction |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Observed wiping cloth used as layer under cutting board to prevent slipping. This is not an approved use for wiping cloths. REPEAT - no point escalation as other wiping cloths were observed properly placed into sanitizer solution |
|
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 greasy food buildup on sides of equipment and other non-food surfaces in back of house areas. Clean to prevent pests. |
|
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 buildup on flooring under back of house equipment, some splatter and residue on walls and residue/staining on ceilings in back of house. |
|
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 employee food stored with restaurant food in line cooler. Designate an area for the storage of employee food. |