| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on or over food prep surfaces. CDI- discarded |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partially cooked steak stored over fully cooked salmon and partially cooked steak, hamburgers and chicken stored over ready to eat tomaotes and mushrooms. CDI- reorganized |
|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken with parts cooked under 165 F. Observed baked chicken cooked to 155 F. CDI- reheated above 165 F. 3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility non-continuous cooking steak, chicken and hamburgers. Facility unable to provide approval for NCC. Facility also not following NCC requirements of monitoring and labeling. Meeting to be set and Application to be filled out VR |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple trays of hamburger sliders and hotdogs hot holding in hot box below 113 F. CDI- placed on temorary TPHC Observed three large containers of mac n cheese hot holding in unit below 120 F. Checked an hour later, still less than 130 F. CDI- removed to reheat to 165 F |
|
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 salmon date marked 1/18 and queso date marked 116 F. CDI- discarded |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed multiple plates of salads, cooked atrichokes, and grilled vegetables on buffet with no entry made on TPHC log. CDI- log filled out |
|
31
|
0
|
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 two sealed plastic containers of pasta at 50 F in refrigerator. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in facility. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed multiple hot hold, cold hold and ice making equipment not in working order. |