| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags dating from September 2020 had no finish date written on them. Observed no tags have been kept since September 2020. Through discussion with employees, tags have been discarded. EHS discussed that it is necessary to retain tags for 90 days and that the date that the last of the shellstock was sold needs to be written on the tag. VERIFICATION REQUIRED |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing from the dish machine at 0-10ppm chlorine. CDI: Stock solution was changed out and machine tested at 100ppm chlorine. |
|
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 41F. -P Observed chicken cooling in walk in cooler cooling at a rate of .025F/min. CDI: Chicken was put onto a sheet pan and cooled at proper rate. Observed cheese fondue after 1hr and 20 min of cooling at 101F. CDI: Fondue was placed in an ice bath with ice wands and reached 70F at the 2 hour cooling mark. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of half and half in reach in cooler at 62F. CDI: Product voluntarily discarded. Cooler had tripped. Chef fixed outlet and cooler was back up and running properly. This was the only TCS item in the cooler. Observed beets stored above chill line in prep top above 41F. Observed cut tomatoes and arugula in prep top overstacked and holding above 41F. CDI: Items rapidly cooled to 41F. REPEAT VIOLATION Overall cold holding is improved as most of the items out today were overstacked. 75% of the product was at 41F or less. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed Beets date marked for 11/25 when PIC stated beets were cooked on 11/28. CDI: Date corrected. Overall date marking system in place is very good and in compliance. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 hot items held on TPHC with no time marked. Observed unsalted butter that was said to be held on TPHC that was not on the list of items on the TPHC procedure. CDI: Items marked and butter added to list. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cheese fondue cooling in a deep, covered pan, and chicken cooling while tightly packed in a covered pan in the walk in. CDI: Cheese fondue was placed in an ice bath with ice wands and stirred. Chicken was moved to a sheet pan to rapidly cool. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 squeeze bottle with clear liquid and one with oil with no label. CDI: PIC identified them as a cooking oil blend and water. Products labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. CDI: Sanitizer bucket relocated. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for high gluten flour stored with the handle in the product. CDI: Scoop removed and stood up out of product. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands stored directly on shelving in reach in freezer. Ensure food contact surface is protected with a barrier. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on equipment throughout facility in severe disrepair. |