| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee lunch box being stored on top shelf of walk-in #2 labeled "Miscellaneous" above restaurant food. EHS advised PIC to designate bottom shelf for employee food. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items holding below 135F including fried chicken, baked chicken, garlic butter, fried chicken on grill station, cauliflower, and tater tots. Fried chicken and baked chicken were in hot box where other items were holding at the right temperatures. Temperatures may have dropped during cutting. CDI: items to be reheated. Garlic butter was sitting by pizza oven, this is not a hot holding area. EHS advised PIC to find another area for garlic butter to hold above 135F. CDI: garlic butter to be voluntarily discarded. Observed all items on grill station below 135F. Water for steam table was low. EHS advised PIC to add water high enough to come in contact with pans. Fried chicken dropped from 177F to 98F within hour on this station. CDI: Items to be reheated to 165F. PIC stated they are no longer using TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles on pasta station being stored on steam table with the intention of being held cold on ice. Ice had completely melted. EHS advised PIC to replenish ice as often as necessary to prevent temperatures rising above 45F. CDI: Noodles to be voluntarily discarded at the end of lunch service. Observed raw pizzas with pizza sauce and mozzarella cheese that had been made thirty minutes prior sitting on pizza rack at 76F. Employee stated pizzas were going to be cooled. CDI: pizza relocated to walk-in cooler where they cooled at the proper -rate. Observed parmesan cheese above 45F in pizza prep cooler #1. CDI: parmesan relocated to walk-in cooler. Observed pizza sauce at 52F in front of prep top cooler. Sauce was below 45F in other areas. EHS suggested stirring sauce frequently and keeping lid closed. EHS reminded PIC of cold holding temperature requirement changing to 41F or below effective January 1, 2018. |
|
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 shredded lettuce opened yesterday without date label. CDI: lettuce voluntarily discarded. Observed opened container of milk without date label. PIC stated milk was either opened today or yesterday. CDI: milk date labeled with yesterdays date. All other items throughout were properly date labeled. |
|
31
|
0.50
|
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 items attempting to cool in blast chiller when blast chiller was set on cold hold. EHS advised PIC to ensure all employees know to set chiller on "chilling." Observed noodles in blast chiller that were cooling in deeper containers. PIC directed employee to separate noodles out into shallower containers. About 40 minutes later, EHS saw that separated noodles were sitting on counter with plastic wrap where they had raised in temperature. EHS advised PIC to emphasize the need to quickly move product into refrigeration for cooling when not in use so that food does not linger in food temperature danger zone. CDI: noodles relocated to walk-in freezer to quickly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles throughout with labeling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed metal pans being stacked while wet by three compartment sink.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bowls out for grab-and-go to be in bins, face up. EHS advised PIC to store bowls inverted to prevent contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed pizza prep cooler holding cheese above 45F. VERIFICATION REQUIRED to ensure pizza prep cooler has been fixed and is capable of holding foods at 45F or below. Observed metal rack shelving with rust in several areas. Resurface or replace.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observe cutting boards being stored as clean with discoloration. Resurface or replace. |
|
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 cleaning needed on pizza cooler gaskets and on walk-in cooler fan covers. |