| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed deli slicer stored clean with food debris. CDI-PIC took back to be washed. |
|
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 mashed potatoes below 135F. CDI-PIC reheated mashed potatoes to 172F. Observed soup at 120F in hot holding unit, other items were in temp. CDI-PIC voluntarily discarded. |
|
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 canned artichokes sitting by grill station at 71F, mozzarella in a pan, double stacked at 49F, mozzarella sticks at cold frying station at 46F, pasta covered with mozzarella pan in cold drawer at 49F, bagged pasta sitting above fill line at 43F. CDI-All items were voluntarily discarded except mozzarella sticks and bagged pasta. Moz sticks were moved away from the grill and non tcs food was put there. Bagged pasta was allowed to cool in the walk-in cooler. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed pledge and febreeze cleaners stored above single use to go containers. |
|
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 aspargus at 57 cooling in a large portion, covered in a plastic container, food was prepared 1.5hrs ago. Observed large portions of pasta put in metal containers, covered that were made this morning at 11am, they were 47F-49F. Observed food employee portioning pasta into bags, pasta was 60F. CDI-Food employee uncovered items and moved them to the freezer to cool more rapidly. |
|
36
|
1
|
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 fruitflies and flies in the kitchen area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 meatballs in prep unit stacked high and touching the top of the prep unit. CDI-PIC put meatballs in a deeper pan to keep them from touching the prep unit line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed scoops and other metal utensils hanging on hooks and utensils was directly touching a soiled wall. Suggested adding a stopper to PIC to keep utensils clean. |
|
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 the top of the dishwasher in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed sink in the grill line overflowing, pipe came loose. CDI-PIC was able to fix during inspection. |
|
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 ceiling tiles peeling and some with water damaged above the dishwasher. |