| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Food shall be stored to prevent contamination. Observed fully cooked sausage under raw chicken and raw fish under raw beef in meat walkin cooler. Rearranged. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Raw animal foods shall meet required cook temperature. 3-401.14 Non-continuous cooking procedures require prior approval. Observed non-continuously cooked chicken. Left application for non-continous cooking. Verification required. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed grilled chicken in hot box 125F-133F. Observed cooked green beans sitting out on prep table at 115F. Staff reheated both to 165+F during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed spinach/mescaline mix at cold bar at 48-50F. Staff discarded top layer of greens as they were stacked too high. Observed pepperoni at 48F, tomatoes at 50F, spinach at 54F, mozzarella at 46F at pizza station prep unit top. Ice was added to each of the items, spinach was discarded. Observed butter packets sitting at room temperature. Advised they must remain refrigerated at 45F or less. Staff discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed feta cheese container unlabeled. Observed charcuterie labeled for longer than 7 days but packages say Keep Refrigerated. Obtain information from supplier on pH and water activity to show if exempt from date marking if you wish to keep longer than 7 days. Return visit required. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 If time is to be used as a public health control, facility must provide written procedures prepared in advance that explain process. Foods shall be identified by marking or logging to ensure food is pulled by the 4 hour mark. Observed pizzas and garlic knots not logged on time sheet. Return visit required. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11. Ensure complete consumer advisory is provided for foods served raw or undercooked. Consumer advisory must include disclosure and reminder. Consumer advisory needed for London Broil in chef case. There is a consumer advisory sticker on the case but it is not tied to the London Broil. You need to state London Broil is undercooked and tie it to the sticker. Return visit required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Toxic substances shall be properly labeled with common name. Observed 2 spray bottles of blue cleaner unlabeled. PIC pulled to be labeled. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Utensils shall be stored between uses with their handles above the top of the food. Observed pans being used as scoops in dry goods throughout. Replace with handled scoop. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Utensils shall be air dried..Observed containers stacked wet in dish machine area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be in good repair. Observed floor in kitchen is chipping/peeling. |