| 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 fish over ready-to-eat mac and cheese in WIC. CDI - PIC corrected storage order. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on knives by prep sink and on utensils stored as clean on dish rack. CDI - Utensils were recleaned. REPEAT.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the inside of the large ice machine. Observed build up in the ice chutes of the soda dispensers. Needs cleaning. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 a large bowl of slaw in the WIC at 44 F. Slaw had been prepared the previous day and was cooling overnight. CDI - Slaw was voluntarily discarded. REPEAT. |
|
21
|
0
|
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 baked potatoes with no date label. CDI - Potatoes were cooked yesterday. The correct date was added. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food such as creamed spinach and chicken from last nights buffet that had been held on TPHC, kept overnight in a reach in cooler and not discarded. CDI - Food was voluntarily discarded. |
|
31
|
1
|
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 slaw cooled in a very large over filled bowl and covered with plastic. CDI- Slaw was voluntarily discarded. REPEAT. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed raw shrimp thawing in standing water. CDI - Sink drain was pulled and faucet was turned on to thaw in running water. REPEAT. |
|
37
|
2
|
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 crab ragoons stored in the floor in freezer. CDI - Crab ragoon was moved onto a shelf. REPEAT. |
|
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 wiping cloth sitting on prep table. CDI - Wiping cloth was moved to laundry. |
|
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 wet stacked utensils. |
|
47
|
1
|
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 build up on shelving and on dishmachine racks. Needs cleaning. REPEAT. |