| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.12 (A)-(L)Person-In-Charge shall ensure TCS foods are: properly cooked to effectively destroy pathogens, cooled according to time temperature parameters and methods, and food contact surfaces are being properly sanitized. Observed multiple PIC failure to ensure these tasks. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer buicket filling hand sink. CDI- removed |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Observed ice machine to have excessive black mold inside.
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed multiple pans, and utensils with dried on debris stored as clean. CDI- removed to clean 4-501.114 Maintain sanitizer at correct concentrations. -P Observed QAC sanitizer in buckets less than 50 ppm CDI- remade to 200 ppm |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.12 Raw animal foods cooked in the microwave shall be stirred throughout the cooking process, covered to maintain moisture, heated to 165F in all parts of the foods and allowed to stand for 2 minutes. Observed two pans partially grilled chicken(unapproved non-continuous cooking) in walk in cooler. CDI- reheated above 165 F. |
|
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 cream cheese and butter on prep line held above 60 F. Observed multiple catering and to go sandwiches, wraps and salads above 50 F in multiple walk in coolers. CDI- placed on TPHC |
|
21
|
1.50
|
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 cooked chicken and cut melons in prep refrigerator made yesterday not date marked. Observed multiple open bags of cut leafy greens in multiple cold hold units not date marked. CDI- date marked |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salad bar set and multiple food zones set yet time had not been recorded for TPHC. CDI- time recorded FACILITY NEEDS TO ENSURE PROPER COOLING POST PREP OR PRIOR TO PREP IF COOLIG BELOW 45 F CANNOT BE ACHIEVED BEFORE SERVICE TIME. |
|
31
|
1
|
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 multiple catering orders and made onsite TCS foods packaged prior to cooling below 45 F. PROPERLY COOL PRIOR TO PACKAGING |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
Yes |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple storage bins of dried granular food not labeled.3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed some bulk dispensed foods without labeling. VR |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed moderate food debris accumulation in multiple gaskets and pieces of equipemnt and escessive grease/dust accumulation on backs of some equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple missing ceiling tiles in facility. |