| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed bread stored on the counter directly next to spilled blood. CDI- Discarded and cleaned.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
-Observed subs at 50F and liquid eggs at 59F in the reach in cooler. Subs were made about 2 hours and 15 minutes before temping them. -Placed in the freezer to drop temp quickly; Liquid eggs were discarded.
-Observed soup on the stove at 114. CDI- Placed in ice bath.
-Observed packets of butter on the dining room tables at 74F.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
No Points Deducted:
-Observed a bin of cut cabbage and spinach unlabeled in the walkin. CDI- Informed the PIC to label.
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 roasted peppers with 3 different dates on it. CDI- Discarded.
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 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: Observed a cooling pan of sauce wrapped tightly in an ice bath. CDI- Removed wrapper and informed PIC to ensure the product is stirred regularly.
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 |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
No Points Deducted:
Observed an employee with several bracelets and painted nails on prepare a cup of ice (from the ice machine) without gloves. CDI- Informed the PIC to ensure all employees wear gloves when preparing food (ice is included in that topic).
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: Observed multiple pans (plastic and stainless) stacked wet.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
No Points Deducted:
-Observed the handle on the slicer cracked and broken. Replace.
-Observed the plastic sliding top missing from the flour storage bin. Replace.
4-501.11 Maintain equipment in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
No Points Deducted:
-Observed the walkin cooler shelves collecting buildup. Clean.
-Observed pans with food debris stored as clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
No Points Deducted:
Observed the dumpster doors open.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat: Observed the walkin cooler floor lifting. Repair.
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |