| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in walk in cooler. CDI: Produce reorganized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris in some places behind blade. Slicer was not used today and stored as clean. CDI: Employee began cleaning slicer during inspection. Observed knives stored on station cutting boards. PIC stated that knives are cleaned daily when they close the store. EHS advised PIC that knives should be cleaned every 4 hours as they are used with TCS foods. CDI: Knives taken back to dish area. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of sausage below 135F in hot box. CDI: Sausage rapidly reheated to over 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, liquid eggs, some portioned chicken, spinach, and mixed greens holding above 41F and 45F. CDI: Lettuce and chicken voluntarily discarded, liquid eggs immediately cooked, spinach and mixed greens rapidly cooled. Observed turkey, orange juice, cajun ranch, pasta, roasted red peppers, and chicken salad dressing holding above 41F. CDI: Items rapidly cooled, except orange juice which was placed on TPHC. TPHC paperwork provided today via email along with inspection. |
|
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 employee portioning chicken into bags with today's day on them. Chicken was cooked yesterday. CDI: Employee began using Thursday bags. Observed chicken salad with a date mark of today, but the chicken was cooked yesterday. CDI: Chicken salad properly dated with 4/11. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding many foods above 41F. Air temp of walk in was 41F. VERIFICATION REQUIRED |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cup of fruit with yogurt parfait label. CDI: Label corrected. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees with no hair restraint handling food. Observed several employees with unapproved jewelry handling food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler for salads and on catering cooler in need of replacing. |
|
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 food debris accumulating between greens cooler and salad toppings cooler. |