| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands, then turn off faucet with bare hands. CDI-Explained proper procedure, was informed it was food employee's first day. |
|
19
|
1.50
|
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 roast at 122F in some sections of the meat. Meat was being held under heat lamps but no other form of heat source. PIC stated they use time but there was no procedures in place and no tiem stamp and they were going to reserve the food. Not using time properly in lieu of temperature. CDI-Food was discarded. |
|
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 Observed cold holding units at deli station not holding temp, the reach-in at 48F, stand-up unit 51F. There was TCS foods inside such as tomatoes, lettuce, deli meat, milk. PIC stated they will not use until fixed. Observed reach in in back kitchen area not working with frozen raw chicken stored inside. CDI-Chicken was still frozen and PIC moved the freezer. VR required 8/22/19 |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 -Pf Observed food out of date such as rice 8/2, 2 containers of sweet potatoe mash 7/31, pizza station where food is held more than 24hrs had no date marks on the top of prep line. Employee explained they keep the dates from the larger contaienr udnerneath. Date must follow food. CDI-PIC discarded old items and date marked pizza line. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
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 all hot/cold bars supposed to be held on time with only a few bars actually having procedures and employees not understanding procdures. Manager told me they keep some items that are kept on time. This is a direct violation of TPHC or TILT procedures. Items held on time MUST be discarded after 4 hours. PIC explained the bars that have no procedures will get procedures and they are going to start using them. Repeat Violation. |
|
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 quinoa salad made from over an hour ago at 51F, pasta salad at 44F. Item was heavily covered, not allowing for air flow. CDI-PIC uncovered items and moved to freezer to cool quickly. Repeat Violation. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed cold holding units at deli station not holding temp, the reach-in at 48F, stand-up unit 51F. PIC stated they will not use until fixed. Keep equipement in good repair, especially if used. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed several broken tiles in kitchen area. Keep in good repair. |