| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed a sanitizer bucket less than 50 PPM QUAT. CDI- Employee brought sanitizer back to proper concentration. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cheese (49), roasted red peppers (50), and sliced ham (51) all above 45F. CDI- PIC voluntarily discarded the items.
NOTE: PIC contacted repair man during inspection to look at the unit.
NOTE: In 2019, all TCS foods must be kept at 41F or below. If not a violation of this rule will occur. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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- REPEAT- Observed cooked egg plant, cooked mushrooms, mozzarella, and tomato sauce not date marked. CDI- PIC voluntarily discarded the items. |
|
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 REPEAT- Observed spinach at 50F and sliced cheese at 50F in a flip top. Also observed sliced tomatoes (48F) and ham (50F) tightly covered/wrapped. Ensure TCS items are at 45F before they are placed in a flip top or tightly covered/wrapped. CDI- The spinach, cheese, and sliced tomatoes were moved to a freezer and uncovered to quickly cool respectfully. The PIC voluntarily discarded the ham. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several working containers not labeled on the cook/prep line. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility. PIC provided the last invoice from pest management. |
|
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 an employee wearing a pink watch preparing bread. |
|
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. Observed several gaskets throughout facility in need of replacing due to them being split. Also observed walk in cooler shelving rusted.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. |
|
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 shelving throughout facility with food debris build up and observed food debris build up in split gaskets. |
|
53
|
0
|
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. - Observed FRP in dry storage detached from molding causing a gap. Also observed caulk in need of replacing near handsinks and drainboards. |