| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
General Comment
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Staff indicated that the health policy is reviewed with all staff at hire, but could not produce a written copy and had limited knowledge. CDI - Reviewed health policy with staff and left health policy handout. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in spay bottle and in sanitizer bucket at 0ppm; not yet changed out today. CDI - Dumped and refilled at correct concentration; verified by test strips. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P White beans and marinara sauce from the night before, cooling in the walk in cooler and still at 50F -60F. CDI - Discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Meat sauce in flip top unit from last night piled above the top of the pan and holding above 45F. CDI - Discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mashed potatoes and ossobuco in low prep cooler made on previouw days with no date mark. CDI - Correctly back dated. 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 meat wraps and bruchetta held beyond the 7 day limit. CDI - Discarded. |
|
31
|
1
|
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 White beans and marinara sauce cooling in deep, thick containers; product was in temp at edges but still warm in the center. CDI - Discarded due to cooling time violation (see number 18). |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Unlabeled bottles of oil, and vinegar in kitchen. Label. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have deep, dark scoring. Resurface or replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of grease and dust on wire shelving in kitchen. Clean. |