| 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 chicken stored on top of beef kegs CDI - PIC relocated the raw chicken |
|
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 the sanitizer in the dishmachine at 0 ppm. CDI - PIC had the dishmachine drained and cleaned, observed food debris and cleaned out the sprayers. CDI - after cleaning and draining the dishmachine it is now properly sanitizing at 100 ppm of chlorine. |
|
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 black beans in the prep top cooler at 45F. CDI - PIC voluntarily the beans, |
|
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 cooked pork from the day before not date marked. Observed cooked tuna prepped the day before in the reach in cooler not date marked. -REPEAT- |
|
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 just prepped lettuce in the walk in cooler covered with plastic and stacked. CDI - discussed with PIC that when cooling to uncover and unstacked to allow air to move freely to rapidly cool the product to 41F or below. Pic unstacked and uncovered. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed the thin probe thermometer not functioning and needing batteries. Facility does have a functional metal steam thermometer. Replace batteries. Verification visit required to ensure compliance. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed cookline employee not wearing an effective hair restraint. |
|
41
|
0
|
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 ramekins being used to scoop food out in the salad prep top cooler. Replace with a utensil with a scoop to prevent touching food. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drinking glasses wet nested. -REPEAT- |
|
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 a non-functional food warmer being used as a table. Observed a non-functional reach in cooler in the kitchen. Repair or remove these pieces of equipment. |
|
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 exterior of cookline line equipment and exterior of fryers in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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. Better cleaning needed on floors in several areas, especially on cook line and under/behind equipment. -REPEAT- |