| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee using towel to wipe hands and wiping counters with same towel then wiping gloved hands after glove change . CDI discussed glove changes and handwashing with PIC and employee washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-204.11 Handwashing Sinks-Location and Placement - PF Need handwash sink in burger prep area. -0 - points |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed london broil that did not reach final cook temperature over cooked chicken in walk in . CDI moved to another location. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P London broil being cooked between 112-121 degrees and sliced to sell. This is in conflict with written procedure that is in place which states this product must have internal temperature of 130 degrees for 112 minutes. CDI PIC states written procedure will be followed in the future and consumer advisory will be posted with london broil. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 9 trays of rigatoni cooled from around midnight at 46-49 degrees CDI discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach and Kale stored on counter in juice area at 57-59 degrees this item was moved to lowboy and upon second trip through the area both products back on counter. CDI PIC to place items on time. |
|
21
|
1.50
|
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 numerous instances of cheese and deli meats not marked or improperly marked such as bucket ofr deli ends to be diced for salad bar with todays date while oldest piece of deli meat at least three days old. Observed items going into walk in dated using july as month date and wrong day dot on tag. 10 day verification required. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
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 entire hot bar now on time facility only has approval for specified items. 10 day verification. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed london broil does not have consumer advisory or disclosure even though item is undercooked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 rigatoni in walk in cooled covered and in too great of volume on speed rack . CDI Product discarded. |
|
42
|
1
|
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 nested pans in clean dish area.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans not inverted to store on rack outside of clean dish area . CDI took to rewash. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on sandwhich prep area and sushi area in need of resurfacing or replacement.
4-501.11 Maintain equipment in good repair. Observed numerous gaskets on lowboys in need of replacement. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving and bins in walk in cooler in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed some lights not shielded in pizza prep area. -0 points- |