| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -PF - Shell stock tags were not stored in chronological order. Also observed one tag that did not contain the sell by date from months prior. CDI- PIC was alerted of violation and rearranged tags in chronological order onsite. REPEAT - 2 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw sausage being stored above past. eggs 1 door
refrigerator unit. Observed unwashed produce over washed bagged produce in meat walk in cooler. CDI- Foods were rearranged during the inspection. REPEAT- Adjust violation or risk losing double points on future inspections. -1.5 points. No escalation of points due to overall good compliance with food storage. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, cole slaw, ham located on the ice bath near grill were cold holding >41 degrees. Cut melons and cream cheese were cold holding >41 inside 2 door tall service cooler. Mac and cheese was cold holding at 47 degrees in walk in cooler along with cut melons. CDI/VR>- Service is needed on several coolers inside of the kitchen. Adjust walk in coolers and cold hold reach in coolers so that foods can cold hold at 41 and below. Mac and cheese was discarded and other foods were placed in different cold hold units to properly cool and cold hold. -1.5 points. |
|
31
|
0.50
|
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 foods cooling while fully wrapped inside of walk in cooler. CDI- foods were unwrapped and placed in freezer for aggressive cooling. -.5 points. REPEAT- adjust violation or lose double points moving forward. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on surfaces. Observed wiping cloths stored inside of reach in 2 door unit while wet. 0 points. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in water that was less than 135 degrees F. -.5 points. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Facility has several refrigeration units that are not in good repair. All
equipment necessary for operations shall be in good repair. Observed cold hold unit near hot hold station protruding water inside of the 2 door reach in portion. Refrain from cold holding foods inside of damaged
refrigeration units. - Repair damaged gasket on 1 door tall refrig. - 2 points. |
|
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. Remove buildup from exterior of the oven units, interior of refrig. drawers and other adjacent equipment near the make line. 0 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C/ 6-303.11 Intensity-Lighting - C
Observed employee book bag in direct contact with clean dishes near dish machine area. Observed dim lightning inside of walk in cooler adjacent to prep station. Ensure that lighting is at least 10ftcd in equipment. Store employee personal items in designated areas so that they can not contaminate service utensils. 0 points. |