| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage; open can of mello yello sitting on food preparation counters. CDI Drink discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in reach in unit by bakery area. CDI PIC rearranged items. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed several spray bottles of quat sanitizer used for cleaning food contact surfaces reading less than 100 ppm quat ammonium. CDI Bottles were emptied and replenish with quat ammonium concentration of 200 ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads in front grab and go area hold above 45 degrees. CDI Salads will be discarded; maintenance coming to look at unit. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 3-4 bags of lunch meat sliced without a date marking. CDI Product discarded. Observed hot dogs without a date marking. CDI Allowed to be back dated. REPEAT.
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 salmon dated for 7/19, observed pasta dated for 7/10. CDI Items discarded. REPEAT |
|
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 grab and go salads that were prepared and cooling tightly covered and stacked on top of each other in the walk in cooler. Observed fruit platter and sandwich still cooling and tightly covered in walk in cooler. CDI PIC cracked lids and will rearrange so salads can cool properly. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
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 bug light on wall near ware washing and equipment/single service being stored underneath. CDI PIC moved items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in unit for deli sandwich with ice build-up on fan. Keep in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing equipment shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. Observed food debris on clean baseboard where equipment/utensils are drying. Make sure to clean prior to use. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink far left near bakery slow draining. Make sure to keep in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up in corner of floors. Increase cleaning frequency. |