| 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 bacon in the walk in cooler stored on a shelf above ready to eat foods such as cheese, apples, and tomatoes. Raw animal proteins can never be stored above ready to eat foods. CDI- Raw bacon moved to bottom shelf. |
|
14
|
0
|
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 utensils stored as clean with food debris/residue. Ensure all food contact surfaces are properly cleaned and sanitized before storing as clean. CDI- Utensils moved to ware washing. |
|
17
|
1.50
|
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 a container of cheese sauce in the steam well by the ware washing area. Cheese sauce was 115F. PIC stated the cheese sauce had been placed in the steam well around 7 AM. Another method must be used to reheat cheese to 135F within 2 hours. CDI- Cheese sauce voluntarily discarded. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 41F. -P Observed cooked beef patties stored in a bag in the walk in cooler at 47F. Beef patties were not cooked today. Ensure beef patties are properly cooled to 41F or below within the correct cooling parameters before placing in bag. CDI- Beef patties voluntarily discarded. |
|
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 TCS items stored in the make line cooler and the cooler beside the grill cold holding above 41F. See temperature chart. The cheese stored in the make line cooler was double panned. The lettuce in the make line cooler was overstacked. Ensure all TCS items in cold holding are maintained at 41F or below. CDI- All TCS items above 41F moved back to walk in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 a bag of cooked beef patties in the walk in cooler with no date. PIC stated beef patties were made either yesterday or the day before. All TCS foods must be date marked. Beef patties also did not cool properly. CDI- Beef patties voluntarily discarded. Repeat violation. |
|
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 cooked beef patties in a sealed bag in the walk in cooler at 47F. Beef patties were not cooked today. PIC stated beef patties are cooled before placing in bags. Use thin probed thermometer to ensure beef patties reach 41F or below before placing in bags. CDI- Beef patties voluntarily discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed the middle cooler door on the bottom portion of the make line cooler is not closing properly. Repair cooler. Repeat violation. Points not increased as this is a different issue than last inspection. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed an employee washing utensils in the three compartment sink with wash water at 91F. When actively washing, wash water must be maintained at 110F or above. CDI- Water drained and water refilled at correct temperature. |
|
47
|
0.50
|
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 significant food debris/residue on equipment throughout facility, the racks in the walk in cooler, and inside cooler units. Detailed cleaning is needed throughout facility and cleaning frequency increased. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulating on the ceiling and ceiling vents. Cleaning needed. |