| 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 raw shell eggs stored with produce in walk-in cooler. CDI by seperating storage of raw shell eggs and produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in sanitizer buckets testing 0ppm. Observed employee using to wipe down food contact surface. CDI by refilling buckets and testing at 200 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans on clean side of 3 compartment sink to be soiled. CDI by returning to dirty side for wash, rinse, and sanitize. Observed dried food debris on can opener and peeler utensil. CDI by wash, rinse, sanitize of can opener and voluntary discard of peeler. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several TCS food items on steam table that had not been reheated prior to being placed on steam table. Observed meat sauce, rice, country style steak, beans on steam table 120-140 F. |
|
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 container of mashed potatoes in walk-in cooler > 135F. Container date marked for 3-22. CDI by voluntary discard by PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed employee medications stored with food item (salt packets). CDI by storing employee medications seperated from food related items.
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer buckets stored on table tops. CDI by storing below work surfaces. |
|
31
|
0.50
|
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 deep container of whole baked potatoes in walk-in cooler cooling while covered with plastic wrap. CDI by placing potatoes on baking sheet and placed back in cooler. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 ice scoop stored in container with dead insect. |
|
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 upright cooler #2 and upright freezer #3 out of service. |
|
47
|
0.50
|
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 food debris accumulation on buffalo chopper, micowave oven, walk-in cooler racks. Observed dust accumulation on shelf above dish machine. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3 compartment prep sink. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 dust build-up on ceiling around hvac vents. Observed areas of floor in need of better cleaning under/ around equipment.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed standing water on floor in kitchen. Dry floors better by removing standing water on floors after cleaning floors. |