| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on food prep surface. CDI- Drink was removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near dish machine blocked by beer kegs and cardboard boxes. VR- facility has up to ten days to make hand sink accessible. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Hot water at dish machine register 150 F on thermometer (at least 160 F). CDI- facility has up to ten days to repair unit. Until then, facility will use single-service cups, plasticware, and containers. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed containers of queso and marinara sauce that were 89 F and 97 F respectively. PIC stated that that the containers were not going to be used unit tonight. Facility needs to put procedure in place to have reheat temps of food reach 165 F (135F for commercially processed foods) within two hours. CDI- food was placed on stove and reheat to 183 F. |
|
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 temperature of diced sausage and diced chicken above 41 F. PIC stated that items were made yesterday. CDI- Both items were denatured and discarded into trash can. |
|
21
|
1.50
|
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 food product that were labeled with today's date, but prepared yesterday. Also, observed container of buffalo chicken dip that was dated 9/21. PIC stated that items came from the freezer, but was pulled out three days ago. Recommendation is to date item with the prep date and the day it was pulled from the freezer. CDI- Items were discarded into trash. |
|
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 containers of seasoning that were not labeled near stove. CDI- containers were labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of lemons sitting on the floor of walk-in cooler. CDI- Containers was placed on the shelf of cooler. Observed plastic bag of food product with ice condensation on them in walk-in freezer. CDI- bag of food was discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grill, oven, refrigerarion units, and shelving in kitchen area. Clean exterior of vat sinks, and shelving in dish room |