| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored over pans of macaroni and chees and tomato sauce in walk in cooler. CDI by relocating ready to eat items. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta salad and lettuce for order being sent out above 45F. Both items were prepared today and were likely not properly cooled to less than 45F. All foods leaving facility must be 45F or less or time as public health control could be used with proper procedures in place. Facility currently does not have any procedures in place for using time. CDI- items were time stamped with time finished preparing and discard time communicated to customer.
Note: walk in cooler was being service at about 10am. Several foods observed in walk in cooler above 45F. Walk in ambient air temp observed at 41F and all foods observed at 45F or less before leaving. |
|
21
|
3
|
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 open container of milk in reach in cooler with out date and past manufacturers expiration date. CDI by discarding. Observed roast beef and opened container of fresh mozzerella with no dates. CDI by discarding.
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 container of artichokes and bow tie pasta past 7 day expiration time. |
|
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 tightly covered large bucket of pasta salad made today, 64F and platters of sliced melons 51F also tightly wrapped. CDI by placing pasta salad in shallow pans and placing in walk in freezer to rapidly cool. Observed pasta salad at 41F approximatetly one hour later. Melons were uncovered to faciliate cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one soiled towel on prep table. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in soiled containers and some in a cardboard box. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving units in dry storage area, walk in cooler, near dish machine and under prep tables rusted. Replace shelving unit. |
|
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 non-food contact surfaces throughout including but not limited to shelving units throughout, shelves under prep tables, bases of equipment on cook line, around fryers etc. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-202.14 Toilet rooms must have tight fitting and self-closing doors. Observed men's employee bathroom door not self-closing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 general cleaning needed of floors and walls throughout especially near cook line/fryers and near dish washing areas. |