| 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 the ice machine to have minor black build up. CDI- Thru instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shrimp, cooked pork, and noodles on counter below 135 F (see temp chart). Facility will be adding the shrimp and pork to their TPHC procedure. Noodles had been out for roughly 2.5 hours, according to PIC. CDI-Noodles were discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes above 45 F (see temp chart). Items had been out of temperature control for about 1.5 hours. Facility uses these items for garnish and will be adding them to their TPHC procedure. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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 beef tripe, stuffed chicken, cooked chicken, and flank steak without datemarks. Return Visit (VR) required.
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 fried onions with datemark of 7/23. Items in reach in cooler were between 42-45 F, items have a maximum of 4 days hold time. CDI-Item was discarded. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility to be making their own yogurt. Yogurt making is a specialized process and requires approval. CDI- PIC stated they will discontinue practice until variance is obtained. Yogurt on premises today voluntarily disposed of. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility making their own yogurt today. Variance application and guidance will be sent to PIC via email. Return Visit (VR) required. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed 2 prep sinks of chicken thawing without running water over them. CDI-Chicken was placed under running water. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
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 split gasket on 3 door reach in cooler. 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 soda gun holster to be dirty. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 floors around grill and walls to have heavy debris build up. Clean. |