| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employee's drink observed on prep table. Drink had no lid or straw. Employees must drink from cup with a lid and straw. Drink must be stored on a low shelf away from food or food preparation areas. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Pan of spaghetti noodles had been cooling since 12PM. Spaghetti measured 63F at 2PM. Spaghetti measured 61F at 3PM. Spaghetti was not cooling at a fast enough rate to reach 41F within 6 total hours. CDI - Spaghetti moved to 2 sheet pans as corrective action. 0 pts. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Feta cheese, cooked onion, cooked peppers, and prime rib slices on ice bath measured 58-63F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to chill. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Items on ice bath (feta, cooked onions, cooked peppers, prime rib slices) did not have date marks. TCS ready-to-eat foods shall be dated if held for longer than 24 hours. CDI - Items dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Cooked potatoes were prepared on 7-31 and had not yet been discarded. TCS ready-to-eat foods shall be discarded 7 days from preparation. CDI - Cooked potatoes discarded. 0 pts. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Caesar salad cooling with tight-fitting plastic wrap in walk-in cooler. Lettuce in upright cooler cooling at 50F. Spaghetti noodles cooling in large deep metal pan. TCS foods shall be loosely covered or uncovered when cooling. Also, TCS foods shall be cooled in equipment that is designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Caesar salad vented and lettuce moved to walk-in cooler. Spaghetti moved to 2 sheet pans. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C - Raw shrimp thawing under running water at prep sink that measured 89F. TCS foods shall be thawed under refrigeration or under running water that measures 70F or less. TCS foods shall not rise above 41F during thawing process. CDI - Raw shrimp moved to walk-in cooler. 0 pts. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Gasket torn on refrigerated drawer unit. Gasket missing on walk-in freezer. Shelves beginning to rust in walk-in cooler. Equipment shall be maintained in good repair. 0 pts. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P - Spray arm at 3-compartment sink falls below flood rim of sink. Replace spray arm with one that leaves an air gap between the bottom of the sprayer and the flood rim of the sink. VR - Verification of spray arm repair/replacement to be done within 10 days. |