| 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 spatulas at the grill used on raw food being cooked and also on food items being used to dispense ready to eat food items on the grill. Per 4-602.11 (2) utensils shall be cleaned and sanitized each time there is a change from working with raw foods to working with ready to eat foods. CDI PIC provided an additional set of utensils for ready to eat grill items. Observed the can opener with residue. Keep the can opener and its holder clean. Equipment washed in the dish area. |
|
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 onions and peppers stored in pans at the grill. PIC advised they had only been tossed in oil and spices. Due to the location of the products, the grill partially heat treated the onions and peppers and they were both in the temperature danger zone (see temperature chart). Both products had been on the grill less than 4 hours and were heated to 165 F. In the future, the PIC will store the onions and peppers so that they are not heat treated. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed a container of beef chili stored in the walk-in cooler with a date of 12/22/17 on it. Per the PIC, the product was prepared this morning and staff used a lid with an old date. CDI, old product sticker removed. Ensure products are properly labeled. |
|
31
|
0
|
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 deep container of beans cooling in the walkin refrigerator above 135 F. Cooling rate of product was slow. Cool products in shallow pans or use other approved methods. Product moved to a shallow container for further cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed raw fish and shrimp stored in containers of undrained ice and water in the walk-in cooler and at the fryer area. Per 3-303.12 (D) raw fish can only remain in ice that it was shipped/received in while awaiting preparation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a plastic container used to store cooked shrimp at the heat lamps damaged. Observed another plastic container in a walk-in cooler damaged. Keep all equipment in good repair. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed the dish racks used in the dish washing machine collecting residue. Clean the dish racks at least every 24 hours. |
|
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 non-food contact surfaces collecting residue mainly in the cook line area. Ensure these surfaces are cleaned frequently. Recommend cleaning and sanitizing make unit door handles every 4 hours to ensure gloved hands are not becoming contaminated prior to touching ready to eat foods. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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.
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 floors, walls, and ceilings in need of cleaning and repair throughout the establishment. |