| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans on drying rack adjacent to back door with sticker residue left on them after warewashing process. CDI: Residue removed and pans sent for re-washing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs in cold unit across from grill holding at 55F and tomatoes in salad unit holding at 51F. Observed milk and butter in front under counter expo unit holding at 52F. Unit had an ambient air temperature of 50F. CDI: Eggs and tomatoes had been on the line for less than two hours and were relocated to walk in for rapid cooling and replaced with product reading 41F. All dairy was removed from front unit and placed in walk in for rapid cooling. Facility is using TPHC to hold products for bar area until unit can be repaired. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
21
|
3
|
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 cooked bacon (not crispy) with a date of 08/07 in tall reach in unit on line. Product was on its 9th day of shelf life during inspection and was to be used. CDI: Bacon voluntarily discarded. REPEAT. |
|
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 freshly prepared sausage cooling in tightly wrapped containers in tall line reach in unit. CDI: Products was vented to facilitate rapid cooling. |
|
35
|
1
|
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 some unlabelled shakers and squeeze bottles on cook line. Ensure that all in use oils and spices are labelled. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two knives stored in the space between prep units on cook line. CDI: Knives moved to a clean and dry location. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups in expo area displayed with lip contact surface exposed to air. |
|
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 under counter cold unit at bar not operational and mild rusting on shelving in walk in cooler. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on cardboard dumpster. Contact property management for replacement. |