| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee put on new gloves without handwashing. CDI hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with a 4 plastic containers soiled with debris. CDI items moved to sink for cleaning. Repeat. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed steak placed back in hot holder at 134F. CDI item placed back in oven for reheating. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. 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 corn cooked this morning at 81F after two hours. CDI corn discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed facility with grilled chicken 107F, multiple containers of seasoned chicken at 118-131F, and steak at 107F. CDI items reheated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. 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 facility with corn tighly packed and covered in plastic cambro and lettuce, tomatoes, and guacomole with tomatoes tightly covered in reach in while cooling. CDI items uncovered. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels - PF. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed rice krispies and brownies in the front area without food labels. CDI treats placed behind counter to be passed out to customers. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed facility with wet cloths on counters and underneath cutting boards. |
|
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. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom portion of robo coup, radio, and reach in doors soiled with debris. |