| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed egg wash stored over iced tea in the walk in cooler, raw bacon over iced tea in the walk in cooler, raw perch over squash in a reach in cooler, and raw sausage over hot dogs in a reach in cooler. CDI- storage rearranged.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several boxes of unwashed produced stored over ready to eat foods in the walk in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm chlorine concentration. CDI- bucket was emptied and refilled to proper concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried hush puppy batter on a mixing blade and vegetable debris in between a vegetable slicers blades. CDI- items set aside for recleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a gyro cone being cooked on a spit and then removed and cooled before it was fully cooked. I could not determine from the original packaging whether the product was fully cooked or raw. CDI- facility will fully cook and shave the gyro meat all within the same day without interrupting the cooking process until they can prove that it is a fully cooked product when it is delivered. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese in a warmer at 131F. CDI- macaroni reheated in oven to 165F. |
|
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 hot dogs not dated opened on 12/27, vegetable soup not dated prepared on 12/29, and feta cheese not dated opened on 12/26. CDI- datemarks added.
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 two buckets of coleslaw dated 12/23 in the walk in cooler and one bucket of rice dated 12/21 in the walk in cooler. CDI- foods were discarded. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled chemical bottles on the chemical storage rack. CDI- labels were added.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one bleach spray bottle the operator stated was used for cleaning the deli slicer. The spray bottle contained concentrated bleach and was stronger than 200ppm. CDI- facility will discontinue use of the unconcentrated bleach spray for cleaning the slicer and will use an approved sanitizer to clean all food contact surfaces. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing in a bucket in a preparation sink without the use of running water. |
|
35
|
1
|
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 pies packaged in the facility being stored in a reach in glass cooler near the front registers without proper labels. VR required in 10 days. |
|
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 at least 10 containers stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a drill being used to mix hush puppy batter. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -PF Observed no chlorine sanitizer test kit on site. VR required within 10 days. |
|
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. Observed the floor of the walk in cooler saturated with water. PIC stated this happens only after rain storms. |