| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer coming out of sink at <150ppm. cdi- hand mixed today so that it was 200-400ppm quat. VR within 10 days for a permanent fix. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
observed lettuce at >45F in both cold drawers to the left of the line- cdi product discarded. Be sure to keep these drawers closed as much as possible during lunch rush. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed turkey crumbles given 8 days today- provide proof that this product is exempt from date marking or only keep this product 7 days mix. VR within 10 days.
Tomato sofrito is being dated for 7 days max.- manager discussed how they date these through the system. |
|
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 chopped chicken that had been portioned, cooling in the walk in cooler in a deep portion with low air flow, and on container of it cooling on teh open make line- cdi product thinned out during inspection to chill fast and chicken on line moved to walk in cooler. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Most line staff had bracelets and watches on their wrists while handling food. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed buckets of sanitizer at <150ppm. cdi all dumped out and refilled with fresh made sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
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 linen stored open with a soiled wet towel on it. |
|
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 disposable cups stored on the floor up front. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Counter top on line that is made of particle board is damaged, hard to clean, absorbent, and in bad repair. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C
Observed lime build up inside of the dish machine. |
|
47
|
0
|
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.Build up present on metal racks on wall, walk in racks in both coolers, and the walk in gasket. |