| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey burger patties stored above raw salmon in cold drawers beneath grill. CDI: Storage order corrected to place salmon above poultry products. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed downstairs dish machine reading 0 ppm chlorine sanitizer after being run several times. Observed several wiping cloths for front of house area reading less than 50 ppm QAC. All low reading buckets were filled from mop sink, rather than three comp sink. CDI: PIC experimented with changing tubes and eventually got sanitizer to read 100 ppm chlorine sanitizer after running. Additionally, EHS recommended allowing sanitizer to run for 10-15 seconds at mop sink before filling buckets to ensure proper strength. (Sanitizer tested low immediately upon testing, but tested properly after running for a few seconds) REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of cooked chicken on grill top holding at 119F. CDI: Chicken voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes overstacked in flip top unit holding at 53F and covered salads holding at 60F in flip top unit near pizza oven. CDI: Both products voluntarily discarded.
Note: Several items were temping between 42F and 45F during inspection. EHS discussed lowering thermostat temperature, cooling to 41F before placing into holding units, and ensuring that doors adn drawers are not left open with PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 cooked ribs with no date, chive butter mixture dated for 05/28, ricotta cheese with no date, and cream cheese with a date of 06/06. CDI: All undated and out of date products were voluntarily discarded.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 Observed three plastic pans of diced tomatoes and two salads cooling in tightly covered containers in units rated for holding, rather than cooling. CDI: Tomatoes vented and placed into walk in unit on sheet pans to facilitate rapid cooling, while salads were voluntarily discarded. REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 squeeze bottles and a spice shaker on grill line with no labels to indicate contents. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups throughout faciity displayed with lip contact surfaces exposed to contamination from air. |
|
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 shelving on drying racks in need of cleaning to remove dust and greast buildup. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several broken tiles in walk in unit and loose caulking around meat prep sink. REPEAT.
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 black residue on walls behind dish machine and around loose meat prep sink. |