| 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 raw bacon over RTE milk. CDI-PIC showed bacon to a bottom shelf below RTE food. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine lid had build-up and food debris in the cervices. |
|
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 bacon and watermelon at 43F in two different units. CDI-PIC voluntarily discarded bacon since it was from yesterday, watermelon was made today and was moved to the WIC, and placed to where it was no longer double stacked. It was double stacked at the dessert prep unit. Watermelon cooled down after 30mins. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
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 time being used for lettuce, tomatoes, cheese, and quesadillas. Lettuce had a time stamp of 9:37-EHS saw it was only 9:30, PIC explained product had been made around 9:00. PIC explained they had a time stamp for the big container below, anfd when they place it up top in the prep unit they put a new time stamp for that one. CDI-PIC was given the correct way to use time stamps-once product is prepped and placed out of temp control it needs a time stamp, or once food has been properly cooled to 41F then placed out of temperature control that's when time starts. Also time is being used for lettuce, PIC was not able to find that procedure, EHS added it on another TPHC form. REPEAT. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf EHS explained ice machine lid needed to be cleaned, food employee came over and was going to clean with glass cleaner, EHS stopped and explained it needs to be cleaned with sanitizer due to contamination risk. |
|
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 liquid cheese from a can, and chicken quesadillas put in plastic containers, covered in the WIC. Container of cheese was on ice. Cheese went from 57F to 49F in 30mins. Quesadilla went from 56F to 55F in 30mins.
REPEAT. |
|
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. Observed salt with no label. CDI-PIC labeled |
|
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 ice building up on the pipes in the freezer. |
|
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 Observed employee stuff in a bin over produce. CDI-PIC moved employee stuff to a bottom shelf. Floor drains are still above floors making it hard for floor to dry after mopping. |