| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on food prep counter. CDI- beverage relocated. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Delivery of foods should be received at 41F or less. Observed delivery in progress upon arrival. Observed frozen products such as chicken received in frozen state below 30F. Observed container of ricotta cheese at 43F. Unknown how long food was sitting in kitchen at room temperatue. Observed delivery truck holding at 37F. CDI- Ricotta cheese placed in freezer to rapidly chill; observed at 41F before end of inspection. Informed PIC that receiving temperatures of product should be taken. If above 41F product should be sent back. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0-50ppm of quat sanitizer directly from dispenser. No sanitizer was available for use upon arrival. Unable to get dispenser properly working. CDI- instruction given to PIC, Oscar on how to propery mix bleach sanitizer. Sanitizer made in 3 comp sink and buckets filled for use. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed large pot of marinara on cart in kitchen 84-87F upon arrival. PIC stated that sauce was cooked about 1.5 hours ago. Based on current temperature and procedures sauce would not have decreased to 70F within 2 hours. CDI- sauce split into several shallow containers in ice baths and stirred.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed very large covered pot of pizza sauce made from canned tomatoes in walk in cooler made approximately 3 hours ago. 43-50F. Product was not going to make cooling parameters with current procedures. CDI-Marinara was split into several smaller containers, ice added as ingredient and product stirred. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic spread product kept on counter at room temperature. Label indicates to keep refrigerated. CDI- placed container in refrigerator. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 ziti, spaghetti, ricotta mixture, sliced mozzerella cheese and sliced turkey in walk in cooler without dates. CDI all items were prepared yesterday and properly dated. Repeat violation. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Observed time as a public health control procedures being properly followed for pizzas by the slice and for pizza sauce however, pizza sauce is not listed on written procedures. Points not escalated since procedures were being followed. VR required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of degreaser. Observed bottle of window cleaner labeled as disinfectant. Observed PIC indicate that disinfectant is being used as sanitizer on food contact surfaces in kitchen. CDI- instruction to PIC to discontinue use of disinfectant immediately and begin use of santizer. |
|
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 large covered pots of marinara and pizza sauce cooling in walk in and at room temperature. CDI-procedures corrected. Recommend to obtain ice wands and use logs to assist tracking cooling. Cooling log emailed to PIC. Long term compliance visit will be made to ensure improvement of cooling procedures. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cleaning towels directly on surfaces. CDI-placed in buckets of sanitizer. |