| 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 REPEAT Observed seared tuna being stored on shelf above ready-to-eat cut lettuce. CDI: tuna relocated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items holding above 45F in prep top cooler #1. PIC stated they would like to use TPHC for these items. Another manager suggested using ice. EHS talked with staff about options for keeping foods at 45F soon to be 41F or below. EHS observed that pan was missing and there was a space of open air in cooler. Keep pans in all spaces, especially when lid is open for busy lunch service. CDI: items voluntarily discarded. Observed marscapone in squeeze bottle sitting out on counter at room temperature. Marscapone must be held cold. CDI: voluntarily discarded. Follow up visit to be made to see if facility will be using TPHC or temperature. |
|
21
|
1.50
|
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 REPEAT Observed burrata and marscapone without date labels. CDI: items properly date labeled. Observed sliced tomatoes with date of 9/28 when they were sliced on 9/26. Employee placed wrong date on tomatoes. CDI: tomatoes 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 REPEAT Observed ceasar dressing cooling in squeeze bottle in prep cooler. Caesar dressing was made an hour and a half prior and only had 30 minutes left to cool at 63F. CDI: ceasar dressing placed in ice bath to rapidly cool to 45F. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one squeeze bottle without labeling. |
|
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 food being stored on floor in walk-in freezer. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops for ice cream sitting in container of water at room temperature upon arrival. EHS suggested washing scoops off in water and then storing them in a clean, dry place between scoops. |
|
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 dishes to be stacked while wet on storage rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed strainer with wire sticking out being stored as clean. CDI: strainer voluntarily discarded. |
|
47
|
0.50
|
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. REPEAT Observed cleaning needed in cooler gaskets and in the tracks of sliding door cooler. Observed cleaning needed on top of dishwasher and on equipment in kitchen including exterior of microwave. |
|
53
|
0.50
|
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. REPEAT Caution should be used to minimize food exposure. Observed cleaning needed on walls and floors by dish machine. Observed cleaning needed in door threshold from kitchen to dish area. Observed heavy dust build-up and discoloration on ceiling tiles in kitchen. |