| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
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 a couple metal pan lids and a couple utensils stored with food debris. CDI by removing to be re-washed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P Observed a baked potatoes still at 75-94F after 3 hrs. CDI by voluntary disposal. |
|
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 Observed the cooked macaroni noodles missing a label.
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 an incorrect date on salad labeled 2/17 prepared today. Observed another pan of cooked ziti noodles prepared today with a 2/17 date label. CDI by properly labeling. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed some items such as fried chicken livers and loaded hot dog with a consumer advisor asterisk. Educated the PIC on removing any asterisks for products not actually served undercooked if the menus were to be re-printed. |
|
31
|
0.50
|
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 several baked potatoes cooling on a sheet pan while covered with another sheet pan. CDI by voluntary discard. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a stem thermometer measuring 38F while in ice water. CDI by recalibrating. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 containers of flour and grill oil. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Remove any dead insects, droppings at a frequency to prevent any accumulation, decomposition or the attraction of pests. Observed cleaning needed in the storage closet inside the mens restroom. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pork in a bowl of water on the dirty drainboard of the 3 compartment sink while dirty utensils were stored on the drainboard. CDI by removing.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee dripping raw chicken juice on the cutting board near the ready to eat food items. Also recommended using separate flour to batter fish and chicken. CDI- employee was educated on properly handling raw chicken and washing and sanitizing the area after contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the bucket on the cook line stored on the floor. (C) Cloths in use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. Observed the cloth used to clean raw chicken juice stored back in the bucket with the other cloths. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean metal sheet pans and other items stored in between 2 areas of soiled utensil storage with visible signs of dripping on the clean utensils. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on several of the reach in coolers. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the kitchen handsink near the 3 comp sink leaking. |