| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw eggs stored above RTE food in catering storage fridge. CDI items relocated. Repeat.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed microgreen sprouts that were stored above RTE sauce in walk in unit. CDI item relocated. |
|
14
|
0
|
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 fryer baskets in wine area, pan in reach in unit, metal racks, and muffin pan on clean rack soiled with food debris. CDI items moved for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machines in both kitchens with black debris. Need of cleaning. |
|
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 beef strips and chick peas in prep top overstacked and holding above 45F. Repeat. Only two items holding above 45F in facility. De-escalated points to half. If violation continues will go back to full points. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 proscuitto from 10/12 and lobster meat from 11/7. CDI items discarded. 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 sliced tomatoes cooling in walk in while covered in a plastic container. Item was cooling slower then standard cooling rate. CDI items uncovered for proper cooling. Repeat. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed refrigerated truck that did not have a thermometer provided to verifiy temperatures. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf
Observed facility with pre-packaged containers for egg salad, potato and tuna salad that has allergens but does not have full list of ingredients for mayo. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed lasagne, rolls, and other food items stored on floor in refrigerated truck. |
|
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 metal, plastic, and bowls that were wet stacked. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Observed wash water at 104F. CDI wash water refilled with hot water. |
|
47
|
0
|
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 dusty fans and racks in kitchen and walk in covered with debris. Repeat. |