| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Store raw animal food so that cross contamination is prevented. Observed a package of raw beef stored on package of hot dogs. Observed package of raw chicken stored in contact with package of sausage and peppers inside walk-in cooler. Observed a box of raw pork stored on top of a box of raw turkey in direct contact. CDI, operator relocated foods. |
|
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
Potentially hazardous food shall be hot held at 135 degrees F and above. Observed 5 packed rotisserie chickens and baked chicken hot held below 135 degrees F. Temperature gauge of hot hold rotisserie chicken unit showing 105 degrees F and not holding proper temperature as indicated by thermocouple. CDI, operator voluntarily discarded chicken and Time as a Public Health Control was discussed with operator. Repair hot hold unit. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Potentially hazardous food shall be cold held at 45 degrees F or below. Observed swiss and american cheese overstacked in pan above 45 degrees F. CDI, operator voluntarily discarded cheeses. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Follow proper date marking parameters. Observed 1 package of turkey, ham, and pastrami not date marked in meat case. CDI, operator voluntarily discarded meat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C
Store food 6 inches off of the ground. Observed 1 package of sauce stored on ground behind front counter. CDI, operator relocated sauce. |
|
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
Store single-service in a clean, dry area. Observed single-service sub packaging stored on food along bar. Observed clean single-service trays stored on shelf below prep table that were collecting food debris. |
|
45
|
1
|
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
Keep equipment in good repair. Observed hot hold rotisserie chicken unit not holding proper temperature as indicated by thermocouple and temperatre gauge showing 105 degrees F. Observed 2 lights out under hood. Observed 1 fryer basket with loose wire. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C
Nonfood contact surfaces shall be free from an accumulation of debris. Observed food debris and soil accumulatin inside gaskets of meat and cheese display cases. Repeat. Observed soil accumulating on storage shelf where single-service trays were stored. Observed grease accumulating under fryer units. |