| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 a stock pot of marinara sauce cooling from yesterday at 63F. CDI by voluntary disposal. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products above 45F in the sliding door coolers, including but not limited to: spaghetti dinner, eggplan parm, stuffed peppers, broccoli raab, chicken cutlets, sauteed mushrooms, etc (see temperature observations chart). CDI by discarding and moving products to the walk in cooler to cool down. Advised PIC to ensure the unit is not used for cooling items. Any items placed onto the unit for service should be 45F and below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 a sliced deli ham chub with out a date label. CDI by date labeling. Future violations will result in required disposal. All othe products properly labeled. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed the cooling log not completed since 3/2, freezer log since 3/2, dishwashing sanitzer log since 3/1, expired product log since 3/2, daily checklist since 1/20, prep area sanitizing log since 2/2. VR- follow up required within 10 days. ITS also issued for non compliance with HACCP procedures.
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed soft cheeses ROP'd, veal stew, beef and pork bracciole also ROP'd. Facility was not approved to ROP these items. ITS was issued. CDI all items were voluntarily discarded. |
|
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 marinara sauce cooked in house stored from yesterday in a large stock pot at 63F. |
|
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. Label all working squeeze bottles. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed pans of cooling dessert and marinara pizzas stored tilted under the bread sneeze shield and left exposed to contamination. CDI by moving. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct ppm in between uses. Observed sanitizer bucket at 100ppm quat. |
|
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 the sliding door cooler raise to a temperature of over 50F while onsite. The unit was left closed and it decreased to 42F. Facility is to ensure the unit does not need servicing. A follow up will be made to ensure all food temps in the unit are maintained at 45F and below. Facility to monitor temps in this unit. |