| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed Swiss cheese stored in reach in cooler with microbial growth. CDI: Product was voluntarily discarded. |
|
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 a hotel pan of scrambled eggs cooked this morning at approximately 530 am at 74F. CDI: Product voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut lettuce cooling in the walk in after 3 hours from prep, per PIC. Product was 61F. CDI: Item was uncovered in order to cool to 41F by end of the 4 hour cooling parameter. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one chicken breast hot holding at 113F in the steam well. Steam well was turned off. CDI: Chicken was rapidly reheated to over 165F and served immediately. Chicken had only been cooked for 40min per cook. |
|
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 reach in cooler with speed racks holding all food items above 41F. Thermometer on exterior of unit said 44F. Interior thermometer read the same. CDI: All items not prepared/brought to unit within the past 4 hours were voluntarily discarded. Observed reach in cooler in the breakfast area holding above 41F. All items were relocated to the walk in cooler as they had just been loaded into the fridge for tomorrow at lunch time. The cooler had some ice build up on it. REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 no date mark cut tomatoes or cut sausage in the reach in cooler. CDI: PIC stated that product was cut yesterday for use. CDI: Items labeled.
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 no date mark on pasta in reach in. PIC stated it was cooked 2 days ago. CDI: Items labeled. Observed date of 6/8 on pulled pork in reach in. PIC stated that he pulled the product from the freezer yesterday and did not put the thaw date. CDI: Thaw date placed on product. REPEAT VIOLATION |
|
31
|
0
|
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 hotel pan of eggs cooling while tightly wrapped in a reach in cooler. CDI: Item voluntarily discarded. Observed cut lettuce cooling in the walk in while tightly covered. CDI: Product uncovered. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in coolers and freezers near fryers are severely damaged. PIC stated that gaskets have been ordered but they have not yet arrived. Observed breakfast area cooler with ice build up. Observed reach in speed rack cooler blowing air at 44F. REPEAT VIOLATION |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed minor debris in small/hard to reach areas that need more frequent sweeping. Observed area behind ice machine in need of cleaning. REPEAT VIOLATION |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed book bag and purse stored on shelf and prep area. |