| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. -P - Observed marinated flank steak in the RTE deli case that is undercooked per conversation & recipe with PIC. Without proof of whole muscle intact beef steak, this item must be cooked to 155F for 15 secs or placed under consumer advisory at point of selection. Observed deli operates a carving stations with prime rib roasts through the day. Observation of SOP reveals verification is need of kill step at 140F for 12 minutes before time can begin as a fully cooked product. Otherwise time would need to start at removal of refrigeration. RVR- |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes sittingin warmer at 65F. CDI- potatoes were moving to the oven to be cooked. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in hot holding at 45F or less. -P Observed rotisserie chickens at the hot bar below 135F. CDI - chickens were taken to the walk in to be cooling properly which is allowable based on time cooked. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed buffalo chicken salad, orzo pasta salad, potatoe salad etc in the chef case above 45F. CDI - items were moved to the freezer. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Provide a consumer advisory for undercooked flank steak in the chef case. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed unlabeled yellow liquid at sushi station and unlabeled baker glaze in walkin cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple containers stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 board w/deep gouging. CDI-discarded |
|
47
|
0.50
|
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. Observed door tracks and bottoms of deli cases in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. - Freezer floor needs cleaning. |