| 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 container of raw shell eggs stored above lettuce in walk in cooler. CDI - Items were rearranged. - 0 - |
|
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 sausages cooling at a rate of .38 degrees/minute. CDI - Item moved to freezer to rapidly cool.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed container of sauce made from room temperature ingredients at 61F. Items began cooling at 11:30am. CDI - Sauce voluntnarily discared by PIC. - 0 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, sausage, cooked spinach, pepperoni, and sausage crumbles holding above 41F at pizza prep unit. See temp chart above. CDI - All items voluntarily discarded by PIC. EHS recommends switching back to TPHC. - REPEAT - 3 - |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 7 pans of cheese without dates marked. Observed ham, cooked spinach, pepperoni, sausage, and sausage crumbles without dates marked in prep unit. CDI - All items date marked by PIC.
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 non-shelf stable salami date marked for 1/14/20. CDI - Items voluntarily discarded by PIC.
-1.5 - |
|
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 cooked sausages cooling ambiently at a cooling rate of .38 degrees/ minute. Observed sauce cooling in deep container in walk in cooler. CDI - Sausages moved to freezer to rapidly cool. Sauce past cooling time limit - discared by PIC. - REPEAT - 1 - |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of cheese stored on the floor in walk in cooler. CDI - Items moved off the floor. - REPEAT - 1 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surface. Observed santizer bucket reading 0ppm QUAT sanitizer. CDI - Wiping cloths moved to sanitizer bucket. Sanitizer refilled to the proper concentration. - 0 - |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. - 0 - |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on soda case.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drink stored on soda case. - 0.5 - |