| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
-Repeat: Observed raw chicken stored over and directly beside field bars and avocados. CDI- Rearranged items.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
-Observed a scoop handle in contact with croutons. CDI- Rearranged and informed the PIC.
3-304.11 Food Contact with Equipment and Utensils - P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: Observed squeeze containers stored as clean with old stickers on them as well as old food residue inside, on, and in the lids. CDI- All were placed in the three compartment sink to be washed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
No Points Deducted:
Observed a large silver bowl of quinoa at 104F-112F in different areas at 9:12AM. Per Laura, it had been in there since 7:00AM. CDI- Placed in a shallow pan/thin layer and put on the top shelf in the walkin cooler to cool. Returned at 9:57 and the temp was at 54F.
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 |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
No Points Deducted:
Observed quinoa hash brown at 120F. CDI- Reheated to 155F.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: Observed containers of salad stored in the flip top make station at 50F. Items were stacked over the chill line. CDI- Top layer removed and lower level temped out at 43F. (Points not increased today due to improvement on number of items).
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
No Points Deducted:
Observed open milk dated 3/21/17. CDI- Discarded and informed PIC that day 1 is the day it was opened.
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 |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
No Points Deducted:
Observed 1 squeeze bottle of oil unlabeled. CDI- Labeled.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed wet towels stored sitting on the counter tops. CDI- Placed in a sanitizer bucket.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
-Repeat: Observed multiple clear food bins stored as clean with cracks. CDI- Discarded.
-Observed grooves in the cutting boards. On order, per Laura.
4-501.11 Maintain equipment in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
No Points Deducted:
Observed wall/FRP damaged by the mop sink and walkin cooler.
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. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
No Points Deducted:
Observed an employee shirt and a large green tool that is going to be used to fix a sign (per Laura) stored on a shelf with napkins and other single service items.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. |