| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be used for only one task only, and changed when soiled, damaged, or task interrupted. Observed employee handle trash can and continue food prep. CDI hands washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed soiled utensils in facility. CDI items moved to sink for cleaning. Repeat |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. Foods prepared at ambient air temperature shall be cooled 70F to 45F and below in 4 hours. Observed whipped butter at 56F after 4 hours. CDI item discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed spinach and shredded cheeses in an ice bath at 45F and above. CDI items discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE shall be labeled with date food cooked and prepared. Foods that are 41F or below have a 7 day shelf, and 42-45F have a 4 day shelf life. Observed pancetta, crab cakes, turkey, and chicken wings not labeled. CDI items labeled. Repeat3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. PHF/RTE shall follow time/temperature parameters. Observed sausage and ham held past 7 days. CDI items discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. Time stamp shall be put on TCS food when removed from temperature control. Observed time logs not properly indicating when food placed at room temperature. CDI used masking tape to indicate when foods are placed on time. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow containers, separated into smaller portions, and left uncovered. Observed TCS foods on cooling rack and whipped butter tightly covered. CDI items uncovered. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be held in a chemical sanitizer in between uses. Observed wet cloths on prep surfaces. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact shall be cleaned to prevent accumulation of debris. Observed reach in cooler doors and utensil holder soiled with debris. |