| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees handle cell phone and return to food prep without changing gloves. CDI hands washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed metal pans, white hard plastic plates, and black bowls soiled with food and grease debris. CDI items moved to sink for cleaning.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing.
Observed thermometer that was not cleaned before temping foods. CDI |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed packages of cole slaw and chicken wraps that was prepared at 7am and holding between 42-47F and held for service. CDI items discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sesame chicken, mushroom mix, broccoli and steak, green beans, and veggie delights at hot bar that was holding below 135F. CDI items moved for reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed front display case ambient at 47F and holding cole slaw, potato salad, macaroni salad, chicken salad, bbq ribs, pasta salad, lo mein noodles, and take and bake deluxe, margarita, and veggie pizzas, and fried chicken that was 42-47F. CDI items discarded. Verification required. Observed poke bowls and hawaiian sushi rolls that was holding in sushi case at 44F without checking if temperatures dropped. CDI moved back to walk in for cooling. Observed packages of macaroni salad holding in walk in unit at 45 and pizza sauce at 56F from night before. CDI salads uncovered and cooled and sauce discarded. |
|
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 pepperoni, sausage, and marinara sauce not dated. CDI dates.
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 honey ham and virginia ham held over 7 days. CDI items discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed no approval letter from state for acidification. CDI letter provided. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Observed poke bowls and hawaiian roll that were not checked to enusure food dropped to 41F or below before storing for holding. CDI items moved back to walk in to cool down. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
Observed tracks of reach in, interior of food, and walls soiled with debris and interior of utensil holder soiled with debris. Repeat. |