| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working on line (go to walk in cooler to pull product for discard) go back to line wearing same gloves then proceed to touch bread and placed on grill. CDI Food employee stopped and directed to dispose of bread and wash hands. Must change gloves after task. |
|
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 and can opener with food debris on it. CDI Items returned to ware washing. |
|
18
|
0
|
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 chili that was cooked and cooled last night still 49 degrees today. CDI Product was discarded. |
|
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 queso dip hot holding below 135 degrees. CDI Product was discarded.
*Unit was holding at 124 degrees; make sure to keep above 135 to ensure food stays above this temperature.* |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, black beans, and ham cold holding above 45 degrees. CDI Product was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 hot dogs labeled 11/14. Observed bag of spinach not date marked. Product was discarded. Observed tomatoes, lettuce and chicken that were date marked for 11/28 which were prepared on 11/26. CDI Food establishment was allowed to change to correct date; product was date marked when pans were flipped. IF seen in next inspection product will be discarded.
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 spinach not date marked, pasta not date marked. CDI PIC said that spinach was definitely made yesterday; product allowed to back date. Pasta discarded. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer buckets being stored direclty beside unwrapped bread, over reach in units containing RTE food. CDI Sanitizer buckets were moved below to avoid potential contamination. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken strips that were cooked, cooled and portioned into bags cooling in walk in cooler tightly packed into a plastic container. CDI Chicken strip bags were unraveled and spread out on sheet pan for rapid cool down. REPEAT Points not escalated due to one item. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 squeeze bottles not labeled containing aqueous solutions. Make sure to label all bottles and spices. REPEAT. Points not increased, observed less than 3 bottles; if seen in next inspection points will be deducted. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of buns on the floor at time of inspection. Make sure to keep food off the floor. REPEAT. Points not escalated for one box, if seen in next inspection points will be deducted. |
|
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 wet stacking. Make sure to spread out so sanitizer can air dry and work effectively. |
|
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 rusting shelves throughout establishment. Make sure to keep in good repair. |
|
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 debris on side of equipment, observed food debris on shelving in reach in units and walk in cooler. Make sure to increase cleaning frequency. |