| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed no soap at one handsink. CDI- Provided handsoap to handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand towels at different handsink. CDI- provided hand towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed uncovered beef loin uncovered in walk-in. Meat sauce uncovered in walk-in. Various containers of herbs and spices with no tops, exposing food to contamination.CDI-covered foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed dried food on slicer. CDI- directed to clean thoroughly.
Observed dish machine not reaching required temperatures by thermolabel. Verification needed of service. Temporary set-up with bleach in 3-comp sink provided. Verification Monday March 9. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
iscarded. 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 : Found chicken cooked early in day above 70F. PIC discarded. Found rice above 45 F from two days previous. PIC discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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: Found two chubs of opened turkey and ham unlabeled. CDI- direction to date mark. Meat had been sliced that day. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found bottles holding blue liquid labeled as both sanitizer and glass cleaner. Found bottle containing unidentified liquid that was unlabeled. CDI- discarded all. |
|
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 : Found items in cooling process that were tightly wrapped or covered with plastic wrap. Found large pork shoulders cooling tightly covered 141 F. CDI-Food uncovered, and halved. Placed on speed rack and moved to freezer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found boxes of food on the floor of the wal;k-in cooler. CDEI- Placed on shelves. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found cloths in soapy water. Also observed damp and soiled cloths on surfaces of kitchen. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine not reaching 160 F required wash temperature by data plate. Temperature on digital readout 137 F. Thermolabel did not turn color when attached to clean utensil and run through machine. |