| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags kept for past 90 days not in chronological order and one tag without sale date. CDI - EHS and PIC put tags in chronological order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine providing 0 ppm chlorine sanitizer. Bottle of chlorine sanitizer was empty. Verification required within 10 days of inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield inside ice machine in need of cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce on steam table at 122F for hot holding. CDI - Tomato sauce taken to stove to reheat to 165F or above. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous amount of items in walk in cooler cold holding above 45F; see temp chart. Walk in cooler ambient temp recorded at 47F. CDI - All items made today taken to walk in freezer, all items made previous days voluntarily discarded. PIC turned down walk in cooler and able to cold hold at 37F.
Observed numerous items in salad prep unit cold holding above 45F. Prep unit ambient temp >50F. CDI - All salads made this morning taken to reach in to cool properly. All items held in unit overnight discarded. Prep Unit turned town to hold at 41F. Observed eggplant, squid, and chicken cold holding 45 and above in reach in cooler. CDI - All items taken to walk in to cool.
REPEAT. |
|
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 lentil soup and cooked green peppers without date mark. Employee identified they were both cooked the previous day. CDI - Both items correctly date marked. |
|
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 mozzarella and pizza sauce cooling from prep in prep unit not manufactured for cooling. CDI - Mozzarella and pizza sauce taken to walk in to cool rapidly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of clams on floor of walk in cooler. Observed bread stored on top of trash can in front pizza area upon entering facility. |
|
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 rusted shelf under dish machine and inside salad prep unit. |
|
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 white handsink next to dishmachine with large crack. Replace/repair as necessary. |