| 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 pan of breaded raw fish over ready to eat dressings. CDI. Pan was moved to proper shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Livermush, bologna, and barbeque in walk in cooler observed above 41 degrees (see chart above). Barbeque was voluntarily discarded. Inspector will return within ten days to verify cold holding is at 41 or below. |
|
21
|
0
|
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 Multiple foods including barbeque in walk-in cooler and sliced deli meats in walk-in freezer bearing no date marking. CDI. Foods dated. Barbeque was voluntarily discarded by person-in-charge. the |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility has procedures for multiple foods being served during lunch service that are not being held at 41 degrees before time stamping. Raw burgers on time control with procedures in place were missing time stamp. Inspector will return within 10 days to ensure time as a public health control is being used properly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 Several foods observed cooling in tightly covered pans in dense portions in the walk-in holding 44 degrees ambient air and in flip top coolers. Potato salad and chicken salad were placed in shallow metal pans to cool effectively. Inspector will return to assess cooling methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths as well as soiled cloths observed on prep counters during service. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Ensure pans are being air dried before being stacked together. Multiple pans observed stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted shelving in walk-in freezer. Walk-in cooler holding at 44 degrees F. Ensure all equipment is easily cleanable and in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Outside of deli slicer has food accumulation that needs cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Floors and walls in back of kitchen need more frequent cleaning. Ceiling in walk-in cooler and shelving inside walk-in cooler were observed with debris. |