| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee cutting RTE red peppers to be added to ground sausage, with bare hands. CDI- discussion with employee and discard of peppers. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found various meats from meat case holding 48F. CDI- moved to walk-in cooler. Found various foods in display cases above 41F. Refer to temperature chart. |
|
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: Prepped lasagnas dated with 9/18 but beef browned off previous day. CDI- allowed to date with previous day's date. |
|
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: Bottle of sanitizer unlabeled. CDI- labeled. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
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: Found ROP cheeses being held in walk-in cooler above 41F. CDI- all ROP'd cheese packages voluntarily discarded. Found ROP'd sausages in freezer with no expiration (use by) date. REPEAT. Found ROP'd raw meats in freezer that exceed the time holding procedures as submitted in approved HACCP plan. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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: Fried eggplant parmesan cooling in front display case 56F. Fried eggplant parmesan cooling in tightly closed plastic container 61F. Prepped lasagnas cooling in tightly closed plastic container 50F. Lasagna noodles cooling in tightly closed plastic container 50F. CDI- all opened to facilitate cool down. |
|
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. Working containers of cooking oils not labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths used to stabilize cutting boards at sandwich counter. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal cell phone on prep surface. Personal cell phone on can of retail food in dry storage. |