| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P Observed food employee wash hands then turn faucet off with bare hands. CDI- Educated PIC and food employee on how to properly turn faucet off without re-contaminating hands. Food employee re-washed hands properly. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bread in walk in cooler stored in cardboard box that had previously held canned goods. CDI- Bread was moved to food grade container. |
|
21
|
1.50
|
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 opened milk, opened can of tomato paste, and lasagna with no date mark. CDI- Correct date was placed on all items. Observed eggplant parmesan prepared today with eggplant that was cooked yesterday. Food employee marked product with today's date. Date TCS items with date of oldest product in recipe. CDI- Yesterday's date was put on eggplant parmesan. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer with no label indicating what was inside. CDI- Sanitizer label was put on bottle. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed vacuumed packaged fish in freezer. PIC stated fish is received fresh, vacuum packaged, then frozen. A variance is required to vacuum package fish in this way. CDI- Vacuum packaged fish discarded, no more fish will be vacuum packaged without obtaining a state variance, or switching to 10KI bags. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 ground beef that had been prepared this morning then placed directly in display case. Temperature of ground beef was 53F @ 10:00 and 52F @ 10:40. TCS food should be properly cooled in walk in cooler before placing in holding unit. Observed cooked mushrooms cooling in a concentrated volume where cold air could not move around the food. Observed eggplant parmesan cooling with a tightly fitting lid. CDI- Ground beef moved to walk in cooler for rapid cooling. Mushrooms spread on a sheet pan for rapid cooling. Eggplant parmesan container's lid was removed. Repeat. |
|
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 ground turkey and other food products stored less than 6 inches off the floor in walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being used underneath cutting board to hold board in place. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual ware washing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee actively washing utensils and equipment in wash solution @ 104F. CDI- Hot water was added to wash water to reach 110F. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverages among items for customer use under display case. Observed employee beverage stored on top of canned food in back prep area.
6-303.11 Intensity-Lighting - C Observed inadequate lighting in walk in cooler. Light meter read light intensity ranging from 1.0 - 3.0 in areas farthest from the light bulb. |