| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 several TCS foods held over 41 degrees F. See temperature observations above. CDI, pizza and ribs voluntarily discarded by PIC, and others relocated to rapidly cool. Monitor equipment and calibrated equipment as needed. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
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 open packages of turkey with a pack date of 7/26, 7/27 and 7/28, open package of bologna with pack date of 7/28, and open package of chicken with a pack date of 7/27. CDI, foods voluntarily discarded by PIC. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 pizza held using TPHC but expiration time not written on label of pizza as TPHC procedures state. CDI, corrected on-site. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF- Observed old label still remaining on container of sushi with was made today as communicated by staff. Sushi had old discard label of yesterday. Ensure facility is following approved HACCP procedures. CDI, rice voluntarily discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 wraps recently portioned and cooling in display case between 44-51 degrees F. CDI, wraps relocated to walk in cooler to rapidly cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed utensils wedged between prep table and wall at bakery area. |
|
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 clean single-service trays stored less than 6 inches from the ground on storage rack near sushi area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 lights under hood not functioning and fryer basket with damaged wires. CDI, basket removed from use while on-site. |