| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef hamburger patties stored directly under raw ground turkey burgers in the walk in cooler. CDI- storage rearranged. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one vegetable dicer stored clean with vegetable debris between the plastic teeth, a robot coupe mixer with debris accumulation behind the blade, 5 utensils stored clean with debris accumulation on them, a can opener blade with dried debris on it, and 3 containers with food debris on them stored clean. CDI- items set aside for recleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine concentration. Sanitizer concentrate bucket was empty. CDI- sanitizer bucket was replaced and the machine was primed until the machine was operating at proper concentration. |
|
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 raw hamburger patties in a grill cooler above 45F, and diced tomatoes and cut lettuce in a salad flip top cooler above 45F (see chart). CDI- burger patties relocated to walk in cooler, salad items had ice bags placed over them for cooling. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 Observed facility using TPHC for blanched fries, buttermilk based dressings, and LTO (lettuce, tomato, onion) burger toppings. Facility was only able to produce TPHC procedures for blanched fries but had all containers marked with time stickers. CDI- time document provided today. |
|
26
|
0
|
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 one unlabeled chemical spray bottle. CDI- label added. |
|
37
|
1
|
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 pickle buckets stored on the floor in the walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 3 dry wiping cloths with stains, grease on them. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with heavy scoring. |
|
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 plastic bins used for storing sliced potatoes in the walk in cooler with debris accumulation on the lids, soiled shelving in the outside detached dry storage room where the produce cooler is located, and 1 soiled shelf in a glass front reach in cooler near the cook line. |
|
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 deteriorated caulking at a preparation sink near the ice machine.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the wall to the side of the oven. |