| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar sanitizer at the 3-compartment sink at 50ppm of quat sanitizer. CDI- sanitizer remade is now at between 200-400ppm of quat. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw shrimp and raw scallops at final cook temp at 125F and placed into togo container. CDI- shrimp and scallops were placed back onto the grill and cooked to 145F. |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
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 Oberved mango salsa prepped with grilled onion which are cooled and then added to cold ingredients at 1130AM Temped finished product in walk in cooler at 53F at 1:01PM, took a second temp 53F at 1:45F, no temperature change. This could be due to the cooling methods of the onions not being cooled to 41F prior to adding to the mango mixture and placing product in a deep container covered. CDI - PIC -transferred product to a shallow pan and surrounded with ice bath, not this product has 2 hours to acheive 41F or below, if not, product shall be discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed just prepared (11:32AM) mango salsa in prep top cooler at 53F. Observed 4 containers of cut lettuce in the Walk in cooler at 44-49F prepared the day before. Observed goat cheese in the reach in cooler at 46F. Observed half n half at the bar reach in cooler at 49F. CDI- mango salsa was placed back into the walk in cooler to cool down rapidly to 41F or below. Goat cheese was voluntarily discarded. Lettuce was volutarily discarded. Half n Half was voluntarily discarded.
Oberved mango salsa prepped with grilled onion which are cooled and then added to cold ingredients at 1130AM Temped finished product in walk in cooler at 53F at 1:01PM, took a second temp 53F at 1:45F, no temperature change. This could be due to the cooling methods of the onions not being cooled to 41F prior to adding to the mango mixture and placing product in a deep container covered. CDI - PIC -transferred product to a shallow pan and surrounded with ice bath, not this product has 2 hours to acheive 41F or below, if not, product shall be discarded.-REPEAT- |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
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 one container of slaw mix not date marked properly. CDI- PIC relabeled as we were able to determine the date this product was made. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 containers of lettuce cooling down covered with lids. Cooling parameters were not met from the product made yesterday. Foods shall be uncovered during the cooling process. CDI- lettuce placed in shallow drip containers to allow air flow through the product. -REPEAT- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 spray bottle of oil unlabeled at the cookline. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers on the drying rack wet stacked. -REPEAT- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored under hand soap and other chemicals in the bathroom. |