| 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 several pans and utensils stored clean according to an employee with food debris left on them. CDI- PIC moved items to dish machine to be properly washed. |
|
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 41F. -P- Observed 3 turkeys (43F) and 3 roast (42F) all cooled yesterday/last night according to the PIC. EHS also observed prime rib at 57F that had been cooked and placed into the cooler at 3AM according to the PIC. Items were cooked and placed into the walk in according to the PIC. Items were not cooled in time to meet cooling parameters. CDI- PIC voluntarily discarded the items. |
|
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 grilled peppers (97F), Asian chicken (129F), and sausages (119F) all below 135F. CDI- PIC voluntarily discarded the grilled peppers (97F) and Asian chicken (129F). Sausages were reheated to 170F. |
|
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 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- Observed prime rib, turkey, and roast beef all without dates. PIC stated the items were from yesterday. CDI- PIC was able to date mark some prime rib that was at 41F. PIC voluntarily discarded roast beef prime rib and turkeys. NOTE: If TCS foods are kept longer than the day they are made they need a date mark. |
|
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 prime rib, turkey, and roast beef all not meet cooling parameters. CDI- PIC voluntarily discarded the items. EHS also observed cut cabbages, cheese, and pizza sauce covered and in reach-in coolers attempting to cool. CDI- Items were uncovered and placed in the walk in cooler to cool properly. See temp chart. NOTE: EHS and PIC discussed and reviewed how to properly cool TCS foods. |
|
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 in use shakers and squeeze bottles in need of labeling. |
|
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 several buckets of table cleaner hold wiping cloths. |
|
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. - REPEAT- Observed several wet stacks of metal containers near dish area. |
|
47
|
0.50
|
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. - REPEAT- Observed reach in coolers, and cooking equipment in need of cleaning due to food debris and grease residue. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed deteriorated grouting around cook line equipment and dish area. 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. -REPEAT- Observed grease debris accumulation on floors throughout kitchen. |