| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black biofilm buildup on catch plate inside ice machine. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various strombolis prepared on 06/02/21 and 06/03/21 being held above 41F in deli style display cases. Unit being used for cooling, causing food temps to rise, as well as the unit. Ambient air temp of unit 47F. After removal of foods in cooling process, unit temp dropped back down to 38F. CDI: Education provided and products rapidly reheated, then cooled.
**Failure to cool using correct equipment and cold hold with correct equipment can result in food being discarded at future inspections. |
|
21
|
1.50
|
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 sliced tomatoes in walk-in cooler with no date label. Food employee stated product was prepared @11am. CDI: Education provided and food employee labeled. Observed ground burger in 2-door cooler in kitchen with no date label. PIC stated product was prepared on 05/29/21. CDI: PIC labeled product. Observed food employee date labeling several foods in walk-in cooler, some with incorrect dates. CDI: Education provided and food labeled.
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 two metal insert pans of chicken breast date labeled 05/27/21 and 05/28/21 past their 7 day limit. CDI: PIC voluntarily discarded.
**Facility informed that going forward, failure to date label immediately upon prepping can result in food being discarded. |
|
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 Observed food employee fill out TPHC chart upon arrival for inspection. CDI: Education provided. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 parm chicken breast cooling wrapped in parchment paper and covered with plastic wrap in 3-door freezer. CDI: Education provided and product vented. Observed sliced tomatoes and chicken breast cooling in walk-in cooler covered with plastic wrap. CDI: Product vented for rapid cooling. Observed several pizzas, strombolis, pinwheels, etc. cooling in deli style display cases. Unit designed for cold holding only, not cooling. CDI: Education provided and PIC moved products to 2-door cooler for rapid cooling. 2-door unit did meet cooling paramaters, but EHS will continue to monitor at future inspections to ensure cooler continues to handle volume of food being produced. EHS provided cooling logs for facility to use. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 mushrooms being drained in wash compartment of three compartment sink with soiled dishes stored in other two compartments of sink. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on slicer, counter above dough cooler, and drain board of three compartment sink. CDI: Education provided and PIC placed towels in sanitizer buckets. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed gelato scoop stored in standing water in metal insert pan. CDI: Education provided and scoop sent to be W/R/S. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout kitchen. |
|
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 gaskets throughout kitchen with food waste/debris on them. Observed moderate-heavy buildup on trays used for holding utensils in dish machine. |