| 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 unwashed celery, grapes, and brussel sprouts stored above ready to eat foods in prep unit. CDI - Relocated to correct storage order. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed goat cheese in small container with green/blue growth. CDI - Container of goat cheese voluntarily discarded. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P Observed creamed spinach cooling underneath in prep unit; cream spinach would not meet cooling parameters from 70 to 41F. See temp. chart.
CDI - Creamed spinach was placed in blast chiller to rapidly cool for remaining time. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in hot case hot holding below 135F; see temp. chart.
CDI - Chicken breasts and all chicken wings were reheated to 165F or above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad and roasted sweet potato salad cold holding at 42F in display case. CDI - Both items were placed on temporary TPHC. Discussed overstacking items with manager.
Observed carving ham, chicken florentine, and salmon cold holding in display case at 44F and above. Manager stated all items were placed at 5 am that morning. CDI - All items were voluntarily discarded. Observed potato salad holding underneath in prep unit at 44F leftover from previous day. CDI - Item voluntarily discarded.
Observed ham, turkey, and cheddar cheese cold holding 43F and above in sandwich prep unit. CDI- Item voluntarily discarded.
Observed wrap in retail case cold holding in case above 41F. Items were stacked higher than air curtain in case CDI- Items cooled rapidly in prep room. REPEAT. |
|
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 Observed sauerkraut opened in prep unit without date mark. Manager identifed item was opened previous day for sandwich prep. CDI - Item was correctly date marked.
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 large bag of goat cheese with 5/12 date mark. CDI - Item was voluntarily discarded. |
|
31
|
0
|
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 creamed spinach cooling in closed plastic container under prep unit not manufactured for cooling. Observed slaw cooling in walk in cooler in large plastic container with closed lid.
CDI - Creamed spinach placed in blast chiller for rapid cooling. Slaw uncovered in walk in cooler. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer for the hot holding case. Advised to provide one. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in prep area. |
|
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 outside of equipment in need of cleaning throughout deli/sushi department. Increase cleaning frequency. |