| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food handler drink their beverage then go directly to food prep without washing their hands. CDI- Food handler stop what they were doing and washed their hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with some black mold. Observed the soda nozzles in need of cleaning. |
|
17
|
0
|
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 chili being reheated on the cookline PIC stated that they started reheating at 10:30 AM, after 3 hours the temperature was 150F. Ensure that all parts of the TCS food is being reheated properly by stirring constantly and monitoring the temperature. -CDI Chili was voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some of the chicken tenders, chicken nuggets and fries were below 135F under the hot holding. CDI- Those pieces of chicken and fries were voluntarily discarded. PIC stated that the chicken and fries are under hot holding for only 30 minutes. Monitor the temperature constantly to ensure 135F is achieved. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked hamburger pieces, bacon and cheese temped above 41F in the prep top cooler at the cookline. Observed choirizo in prep top cooler at 45F. CDI- Hamburger was voluntarily discarded and the bacon and cheese were place back into the walk in cooler to cool down to 41F or below.-REPEAT- |
|
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 cut lettuce in large deep plastic pans with and stacked in the walk in cooler. CDI- To ensure product reaches 41F or below, Lettuce was placed unstacked and the coldest part of the walk in cooler. Lettuce was placed on the top shelf in the cooler near fans. -REPEAT- |
|
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 large plastice container of salt unlabeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in one of the sanitizing buckets at 0 ppm chlorine. |
|
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 spatulas stored between the wall and the drainboard at the warewashing sink - sanitizing side. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed heavy grease and food build up on equipment, inside cold units, interior gaskets. -REPEAT- |