| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed written procedures on site and half-cooked chicken stored on speed rack in walk in cooler in proper location to prevent contamination. However, product was not labeled to indicate further cooking is still required. Also ensure that product remains at 41F until fullly cooked. Observed speed rack of half cooked chicken breasts at 60F. CDI- labeled as raw and chicken cooked to above 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few items in tall one door refrigerator 42-43F. Items placed in walk in cooler. Monitor temperature of unit, decrease air temp to maintain at 41F or less. |
|
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 items in top of flip top unit and feta cheese in walk in without dates. Chicken salad was mixed today and labeled with todays date however chicken was cooked and cooled yesterday. CDI- date changed to yesterday.
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 pesto and cooked mushrooms with date exceeding 7 days. CDI- discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed one spray bottle of cleaner stored hanging from shelf where clean utensils are stored. CDI- bottle relocated. |
|
31
|
1
|
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 chicken salad sandwiches in boxed lunches made and stored in tightly closed clam shell plastic containers and wrapped in plastic wrap. Sandwiches observed at 54F at 9:20am and 53F at 11:00am. Boxes unwrapped and opened in walk in cooler for proper air flow. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top unit in need of resurfacing.
4-501.11 Maintain equipment in good repair. Observed rusted shelves in dry storage, utensil storage and walk in cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed of shelving in walk in cooler, under prep tables etc. |
|
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 floor of walk in cooler in need of cleaning. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored on top of dry good items in dry storage room. Observed empty employee coffee cups stored on dry storage shelves. |