| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11 Preventing Contamination from Hands - P,PF. Food employees may not touch ready to eat foods with their bare hands. Observed cooked sauerkraut and cooked french fries being barehanded. CDI by discarding both items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed ice machine in dry storage area with black mold growth on the inner surfaces. CDI by recleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. Potentially hazardous foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F or below. Observed large roasts of meat that were not separated into smaller portions that were still out of temperature after 1 day (see temperature chart). CDI by discarding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be maintained at 45F or below. Observed multiple items in the walk in meat cooler that were out of temperature (see temp. chart). CDI by discarding, product disposition form filled out. VR within 10 days to see if walk in cooler is functioning properly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Foods shall be discarded if they exceed their temperature and time combination except time that the product is frozen. For potentially hazardous foods being held at 42-45F they shall be discarded after 4 days. For potentially hazardous foods being held at 41F or below they shall be discarded after 7 days. Observed 4 containers of meat that were out of date. Operator stated they were frozen and then recently thawed but no datemark sticker was on the food indicating the thaw date. CDI by adding a thaw date. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single use items. Observed a container of bleach disinfectant stored on a shelf above the baking preparation area. CDI by removing.7-204.11 Sanitizers, Criteria-Chemicals - P. Chlorine sanitizer shall be between 50-200ppm. Observed bleach spray bottle stored above bakers prep. area at greater than 200ppm. CDI by discard. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.11 Variance Requirement - PF. A food establishment shall obtain a variance from the regulatory authority before packing food using a reduced oxygen packaging method. Observed raw meats being vacuum packaged on site. CDI by discontinuing use of vacuum packaging until proper documentation has been provided. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
Yes
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF. Before requesting a variance, the person requesting the variance shall provide specific documentation as listed under 8-103.11 in the food code. Observed only partial documentation for variance application. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling shall be accomplished by placing food in shallow pans, separating the food into smaller portions, or other effective methods. Observed large roasts of meat stored in a plastic container that were out of temperature (see temperature chart). CDI by discard. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF. A temperature measuring device with a small diameter probe shall be provided for taking the temperature of thin masses. Observed only thick stemmed NSF thermometers on site. Facility has thin slices of meat, sliced tomatoes, and cut lettuce that would require a small diameter probe. VR within 10 days. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed food containers stored on the floor in the both walk in freezers. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. When not in use, wet wiping cloths shall be stored in sanitizer buckets. Observed three wet wiping cloths being stored on counter tops. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. After cleaning, equipment and utensils shall be air dried before being stacked. Observed 5 pans stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth, free of cracks, chips, sharp internal angles, and similar imperfections. Observed two cracked plastic containers and one metal strainer with frayed wiring. CDI by discard. |