| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed boxes of unwashed produce above cut cucumbers. CDI - cucumbers moved.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered pickles and sofrito in storage in walk in cooler. Items were made more than a day ago and were not still cooling. CDI - covered.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed filled ice cube tray stored nestled into beverage ice at bar. CDI - tray removed, ice replaced. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - blender, shredder, several metal pans and china dinnerware, tray of washed silverware. CDI - all returned to dish. |
|
18
|
1.50
|
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 45F. -P, Observed sweet potato batter made today not dropping in temperature over a period of 34 minutes. Batter was made from sweet potatoes cooked and cooled today. CDI - spread onto shallow pan for rapid cooling. |
|
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 some of the foods in the hot box not holding at or above 135F. See temp chart. Observed pan of unsalted butter holding at 92F. CDI - all items voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several items measuring above 41F and hard boiled eggs measuring 57F. CDI - eggs voluntarily discarded. Discussed temperature of walk in cooler and PIC plans to address lowering it. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 many pans of TCS food undated - cheeses, vegetables, cooked meats and poultry. Items voluntarily discarded. VR - verification required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 milk gravy, covered, and warmer in the center than at the edges (45F, 42F) as well as sweet potato batter cooling in covered deep container. CDI - batter moved to shallow uncovered pans. |
|
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 unlabeled working containers of salt, pepper, bread crumbs, and another dry product next to bread crumbs. |
|
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 several items wet nested. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two small slow cookers labeled "for household use only." Observed glass front cooler with data plate indicating it was to be used for packaged and bottled products only was holding opened container of cut leafy greens, opened dairy carton, etc. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12(B) Ensure largest utensil can be completely immersed in warewashing sink or can fit through dish machine. Observed two very large plastic barrels holding raw chicken in walk in cooler. Barrels cannot fit in either sink or dish machine. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed better cleaning needed for nonfood contact surfaces of much of the equipment. |