| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed server cutting lemons and handling them with bare hands. CDI- Handled lemons voluntarily disposed of, worker put on gloves to handle RTE lemons. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed one box of raw chicken stored on top of one tub of raw beef in walk in cooler. CDI- Raw beef stored above raw chicken to store by final cook temperature. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed foods that had been placed in hot hold unit that had only partially reheated on stove, and did not reach 165 min. and other items that had been placed in hot box prior to reheating that were only partially hot, including beef brisket at 130 degrees, pulled pork at 115 degrees and seafood broth at 110 degrees. These items said to have been reheated and or placed in hot box 15 min. earlier were reheated on grill above 165 for proper hot holding in hot box at 135 min. Observed queso reheating in plug in warmer at 110 degrees approx. 1 hr after reheating began and unit was not set on high enough temp to reach 165 in the next hour. CDI- PIC reheated cheese above 165 on grill and turned up warmer to properly hot hold. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 very deep and sealed tubs of foods that had cooled overnight, more than 6 hrs, that were above 45 degrees including: beans at 50 degrees, house made TCS tomato sauce at 50, and house made salsa at 47. CDI- Items voluntarily disposed of by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed majority of foods in walk in cooler holding above 41 degrees, most foods were 43-44 degrees. As rule changed 1/1/19 and these foods were min. 45 no points deducted today. Ensure cold holding equipment is capable of maintaining foods at 41 or below. |
|
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 several containers of cooked pork that acc. to PIC were thawed two days ago that had a date mark for date food was frozen, 9 days ago, but did not have a date of thaw to track the 7 day refrigeration shelf life. CDI- Items date marked with date of thaw. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray botte of degreaser in dish room and a jug of restroom cleaner in chemical area not labeled. CDI- Spray bottle labeled, restroom cleaner disposed of. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 foods improperly cooled over 6 hrs in very deep portions with sealed lids. CDI- Reviewed proper cooling methods and cooling options with PIC. Improperly cooled foods voluntarily disposed of by PIC. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 a few areas of floor covering broken and/ or separated, needing some repair. Floor covering separating from wall, leaving gaps, near entrance from cook line to BOH. |