| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on eating utensils, vegetable dicer, slicer, chopper and food debris on the deli slicer at the pizza station. CDI by removal/breaking down to be re-washed and sanitized. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Maintain all hot products at or above 135F. Observed one quiche in the hot holding cabinet at 132F max. All other products were above 135F. CDI by voluntary disposal. |
|
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 sliced turkey at 48-51F, sliced ham at 56F and shredded lettuce 50-52F on the salad prep unit in the pizza station. Observed lettuce overstacked at the bistro prep cooler at 53F. CDI by removal of the overstacked lettuce and other products to cool down in the walk in cooler. Rechecked at 43-45F and the unit was repaired while onsite. |
|
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 no date marking on products stored on the Bistro prep line. According to the PIC of this unit, the dates are marked on plastic wrap, which was removed prior to service. Advised to place a more permanent method of date marking on the pans. All products were prepared on Monday and to be re-dated by end of shift. |
|
23
|
0.50
|
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 no consumer advisory available for the Mardi Gras ribeye special that can be offered undercooked. CDI- menu item removed from service today. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed a deep plastic container of sliced tomatoes decrease only 2 degrees F in one hour. CDI- vented and moved to another unit. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed plastic cups in dining area stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a torn gasket on the french fry freezer at the grill station. Repair the pizza station sandwich cooler drawers to maintain less than 45F (CDI-repaired while onsite). |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C Clean inside the hot holding cabinets, shelving, under the deli slicer, prep table, etc. Clean the underside of the standup mixer. Clean the grease build up at the vulcan in the grill station. |
|
53
|
1
|
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. Clean the walk in cooler floors, base of the walls in the kitchen, floor under the shelving in dry storage, splatter on the wall at the corner of the grill station near the paper towels dispenser and on the paper towel dispenser. |