| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cucumber and tomato salad holding at 52F in cold well on front serving line. PIC stated that product had been prepared earlier today and placed into holding. Front line unit is not rated to cool product, thus it had been improperly holding since it was placed in the unit. CDI: Cucumber and tomato salad sent back to walk in unit in a thin metal pan to rapid cool to 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 pepperoni dated for prep on 02/11 on their 12th day of shelf life in walk in unit. Additionally, date mark on the pepperoni called for the product to be discarded on 02/22, which would be 11 days of shelf life. CDI: EHS educated PIC on 7 day datemarking limit and pepperoni was voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tomato and cucumber salad cooling in a covered metal pan in walk in unit, as well as buffalo chicken cooling in a covered plastic container inside of a flip top unit rated for holding, rather than cooling. CDI: Tomato and cucumber salad uncovered and buffalo chicken spread out in thin metal pan and placed in walk in unit for rapid cooling. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects beneath residential freezer in prep room when EHS moved the unit to check for certification stamps. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bins of bulk dry product with scoops that had handles stored down into product. CDI: Scoop storage corrected to remove handle from product. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at register overstacked in dispensers, causing the lip contact surfaces to be exposed to contamination from air. CDI: Excess cups removed and placed into plastic to protect them. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Freezers must be ANSI certified or equivalent. Observed freezer with no discernable approved certification stickers. REPEAT. |
|
47
|
0
|
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 shelving in prep room above prep table as well as shelving in warewashing room above three compartment sink with heavy grease and dust buildup. |