| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pre-cooked veggie burgers stored in the same pan with and touching raw ground turkey burgers. CDI by voluntary disposal. |
|
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 shredded cheese in a prep cooler at 55F and a liquid egg mixture on ice at 50F. CDI by removing the shredded cheese to cool down inside the walk in cooler to properly cool down and provided sufficient ice/water mixture and a properly fitting pan. |
|
21
|
1.50
|
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 Observed about 3-4 items (meat sauce and 3 types of cooked pasta) marked with an 8 day hold time. Observed cream cheese stored in the walk in cooler with a discard date of 12/13/15. CDI- with education and "day 1" is the first day of prep and re-labeling. PIC stated the correct hold time is only 4 days. Cream cheese was voluntarily disposed of. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC paperwork provided for hot food items lists a 2 hour hold time using a former TILT form. Observed food products being held for 4 hours. CDI by updating 2 hours to indicate 4 hours while onsite and updated food code TPHC form was emailed. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 3 wiping cloth buckets at 50-100ppm. CDI by disposing and refilling at proper concentration. |
|
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 large ice scoop handle stored in a holder with build up. CDI by removing to be re-washed and sanitized. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Maintain styrofoam cups near the coffee kiosk unprotected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace the torn gaskets. Repair the cabinet handle in the coffee kiosk. |
|
53
|
0
|
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. Observed minor build up on the walk in freezer floor. |