| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburgers stored over RTE rice. CDI-PIC moved container of rice away from raw products. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chilli at 112F in hot well station, PIC explained it had been there one hour. Hot well are for holding hot food not for cooking. CDI-PIC moved to fryer and temp got to 145F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, ranch in prep unit 1 all above 41F, items had just been prepped and was sitting way above fill line. Observed several containers of tomatoes above 41F in reach in that had just been prepped, they were wrapped with plastic. Observed gyro beef in large plastic contaienrs, full, above 41F. They had been made the night before. CDI-PIC moved items to WIC to cool, uncovered items, and voluntarily discarded gyro beef. VR required 1/13/2020. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 ham, turkey, several containers of gyro beef with no datemark. CDI-PIC datemarked. Vr Required 1/13/2020. |
|
31
|
0.50
|
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 P Observed lettuce, tomatoes, ranch in prep unit 1 all above 41F, items had just been prepped and was sitting way above fill line on prep unit. Observed several containers of tomatoes above 41F in reach in that had just been prepped, they were wrapped with plastic. Observed gyro beef in large plastic contaienrs, full, above 41F. They had been made the night before. CDI-PIC moved items to WIC to cool, uncovered items, and voluntarily discarded gyro beef. VR required 1/13/2020. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen shrimp thawing in stagant water. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
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 frying oil stored on floor. Observed suagr with no label. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of to-go cups, in boxes, stored on floor. |