| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several flats of raw shell eggs stored over RTE foods in reach in cooler. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-703.11 Contact times shall be consistent with those on EPA-registered label use instructions. Observed dish washer use a 5 second contact time. Manufacturer label states contact time is 60seconds. CDI: Verbal correction. All dishes just washed resanitized at proper contact time. REPEAT VIOLATION |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P Observed sausage cooling from 10 am (3 hours 20 min) at 70F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream and butter stored in prep unit above 45F. CDI: PIC rapidly cooled product. Suggestion to keep product in direct contact with ice going forward. All other items in unit at proper temperature. REPEAT VIOLATION |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing orange liquid. PIC stated that it was "triple play" cleaner used for tables. CDI: Product labeled. |
|
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 sausage cooling from 10 am in reach in cooler with a lid. CDI: Sausage voluntarily discarded.REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in sanitizer buckets with less than 200ppm quat. CDI: Buckets refilled to proper concentration. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wash dishes and then immediately wet stack the items. REPEAT VIOLATION |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups overstacked at register so lips were unprotected. Observed cups stacked at frosty station and next to registerwith no cover so lips are not protected. CDI: Excess items moved. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit on site. VERIFICATION REQUIRED |