| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed a container of potatoes that was uncovered and was collecting debris on the potatoes. CDI - covered. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed pork bbq was being reheated to 145F per the PIC and 158F according to the reheating log. Also it was observed that pork was being placed on the hot line at 150F after reheating. CDI - pork was reheated to 167F. Current pork on the line was discarded. |
|
18
|
1.50
|
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 45F. -P. Observed potato salad at 46.7F that was made the day before in a covered container in the walk-in. The majority of the walk-in items were 43-44 degrees and their was a large amount of condensation inside the container, further indicating improper cooling. CDI. |
|
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 butter hot held on the grill at 111F. CDI - discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed diced tomatoes 49F, shredded lettuce 55F, shredded cheese 50F in the cold holding unit above the chill line. CDI - discarded. |
|
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 braised cabbage and potato salad that was held in the walk-in at greater than 41F and past the 4 days allowed for date marking. CDI - discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed that the facility was not following their approved variance procedures. In particular, the facility was reheating to 145F according to the review of their records and also storing the Pork at 43F, not the 41F or below specified in the plan. RVR> |
|
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 chicken that was 52F and tightly covered. CDI- uncovered to finish cooling within the allowed time frame. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label spice containers. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in the kitchen. |
|
42
|
0.50
|
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 some items wet stacked in the drying racks by the dish machine. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles in a dry location and to prevent contamination and at least 6 inches off the floor. Observed single service in the storage room with a wet floor where water was running under the door. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
V4-502.11(C ). Pressure gages shall be maintained in good repair. Observed the dish machine pressure gauge was not working. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair ceiling tile above the ice machine and the floor tiles between the walk-in refrigerator and the walk-in. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Handle and store employee drinks properly. Drinks must be covered and stored away from food and food preparation areas where contamination can not occur. Observed drinks stored as stated above. |