| 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 nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine, near chute as well as crevices. Ensure ice machine is regularly cleaned to prevent build up and contamination. PIC will have ice machine cleaned today. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods above 45F in main cook line. Cook line is an open prep cooler, with no over food lid or cover. PIC stated issues have arisen due to defrost setting on cooler. Some TCS foods were left on the line overnight. Some plastic pans were overfilled with TCS foods. CDI, PIC voluntarily disposed of TCS foods left overnight. TCS foods that were replenished during prep earlier in the morning were placed in walk in cooler to cool to 45F or below. PIC stated maintenance was contacted to check cooler. Ensure TCS foods are kept at 45F or below for cold holding at all times, or use TPHC procedure while waiting on cooler to be fixed. VR (Repeat, full points) |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 several pans of TCS foods on main cook line without date mark, such as tomato, lettuce pot pie base, and others. Ensure all TCS foods that are ready to eat have a date mark once opened, prepared and are being held for over 24 hours. If foods are prepared in large batches, small working containers must contain same date as large batch. Label must follow any container. TCS foods held at 41 or below may be kept for up to 7 days, this includes the day it was opened or prepared. TCS foods held between 42F and 45F may be held for up to 4 days, this includes prep or open date. VR (Repeat, half points) |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Observed several containers with spices, and ingredients not easily identifiable without label. Ensure all working containers of food not easily identifiable are labeled, or manner of identification is in place. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in water without sanitizer. Ensure wet wiping cloths are stored in solution with approved sanitizer concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers stacked without air drying first. Utensils must be washed, rinsed, sanitized and air dried.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glassware stored on bottom shelf in service area with splatter. Ensure contamination is prevented. |
|
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 single service articles stored on the floor in bakery room. Ensure all single service articles stored off the floor at least 6 inches. |
|
45
|
1
|
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 broken, and bent drawers throughout cook like. Observed torn gaskets throughout the establishment. Ensure all equipment is in good repair. |
|
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 food build up in gaskets throughout the main cook line. Ensure non food contact surfaces are regularly cleaned. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Ensure covered bin is provided. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed chipped and broken tile in dish pit room. Ensure tiles are repaired or replaced to allow for adequate cleaning. |