| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons stored above ready to eat foods in reach in cooler. Store unwashed produce only above raw proteins. Rearrange storage order. -0- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 (E4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on interior of ice machine. Ice machine in need of detailed cleaning. -0- |
|
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 45F. -P Observed raw chicken that was prepped and marinated on 10/13 at 49F. Chicken was densly packed and had a tight fitting lid. CDI- Chicken was voluntarily discarded. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed barbecue sauce stored at room
temperature when packaging states REFRIGERATE AFTER OPENING. CDI- Babecue sauce was voluntarily discarded. REPEAT. -1.5- |
|
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 cooked potatoes, boiled eggs, deli ham, and chicken soup with no date mark. CDI- All items properly dated with Saturday's date. Chicken soup was voluntarily discarded, employee said soup was not intended to be saved.
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 house-made chicken salad dressing that had passed the 7 day window. CDI- Dressing voluntarily discarded. -0- |
|
26
|
0
|
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 spray bottle of degreaser with no identifiying label. CDI- Bottle was properly labeled. -0- |
|
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 raw chicken that was prepped and marinated on 10/13 at 49F. Chicken was densly packed and had a tight fitting lid. Make sure chicken properly cools before placing lid on container. CDI- Chicken was voluntarily discarded. REPEAT. -0.5- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crate of bread stored on floor in kitchen. CDI- Food employee placed bread on shelf during inspection. REPEAT. -0.5- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups by drink station wet stacked. Allow utensils to air dry before stacking. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets and inside low cooler by fryer station. Cooler in need on detailed cleaning. -0- |