| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer and two immersion mixers stored as clean with residue on the area around the blades. CDI: All soiled utensils were removed and sent to warewashing area. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot box holding at 130F. CDI: Rice was reheated to 165F in oven and placed back into hot box. |
|
31
|
0.50
|
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 several items prepared at room temperature (tomatoes, greens, potatoes, etc) that were placed into cold holding units for service while over 45F. CDI: Out of temperature items were sent to the blast chiller to be brought below 45F and placed back on line. |
|
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 two spice shakers on grill line with no labels to indicate contents. CDI: PIC had shakers labelled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 croutons stored on the floor of walk in freezer. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at catering area holding wiping cloths in sanitizer reading less than 200 PPM QAC. CDI: Bucket remade with fresh sanitizer reading between 200 and 400 PPM QAC. REPEAT. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a washed avocado in cold drawer on grill line with sticker left on it after washing. CDI: Sticker removed and avocado re-washed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed warewashing area employee using a towel to dry a mixer. CDI: PIC directed employee to cease using towel and allow dishes to air dry. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single service cups in coffee area displayed with the lip contact surfaces exposed to potential contamination. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored beneath prep table for catering next to sanitizer bucket and utensils. CDI: Beverage discarded. |