| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Store personal drinks/bottles below/away form food & prep. Observed water bottle on prep table. CDI: removed. 2-401.11 |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
Protect food from sources of contamination/adulteration. Observed dead fly in scallops. CDI: Items discarded. 3-101.11 |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Store raw eggs below/away from ready-to-eat food. Observed eggs on ready-to eat items (squash slices). Eggs relocated - squash discarded. 3-302.11 (A). |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Cleaning needed for can opener. CDI: Can opener washed/sanitized. 4-601.11 (A). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Maintain temperatures for time/temperature control for safety (TCS) foods/cold at or below 45F - see temp. chart. CDI: Items placed in walk-in for cooling - temp. checked - items' temp decreased. 3-501.16 (A)(2). |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
Properly date label all TCS, ready-to-eat food kept longer than 24 hrs. Observed several items such as potato salad & slaw w/out label. CDI: Labels placed on items. 3-501.17.Discard TCS/RTE foods after 4 days if held between 42 - 45F. Observed all other labeled items date marked for 7 day hold with average temp. of refrigerated food = 45F. Discard items held at 45F greater than 4 days. 3-501.18. RVR |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly label working bottles of cleaner. Observed 2 bottles not labeled. CDI: Items labeled. |
|
32
|
0.50
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
Cook vegetables to 135F when the food will be held hot. Observed broccoli at 121F in steam well - not cooked to 135F according to PIC. CDI: Broccoli re-heated to 165F. 3-305.11 |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Keep premises free of flies. Remove fly strip device from above food prep area. 6-501.111 |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Store food at least 6 inches above floor. Observed box of food in freezer on floor & cabbage in large container on floor. CDI: Items removed from floor - placed on racks. 3-305.11. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Store wiping clothes in sanitizer. 3-304.14 (B). |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Reach-in with sliding glass doors = not approved for use as working refrigerator per NSF rating/label. Temp. of food
|
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Cleaning needed for racks, shelves, at and around equipment, refrigerator interiors to remove build-up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Cleaning needed for flooring around & behind equipment to remove build-up & grease. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Cleaning needed for vent panels in ceiling. |