| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs and egg wash stored over RTE cold cut in PZA reach in cooler. CDI: Items were rearranged by PIC . REPEAT VIOLATION |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean with food debris. CDI: Utensil taken to dish area for washing. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed eggs in omelet not reach 165F. Ticket for omelet did not state that it should be undercooked. CDI: Omelet voluntarily discarded. New product prepared. Omelet was 150F coming off of the grill the first time. |
|
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 4 containers of food including chili and queso from yesterday in WIC holding above 45F. CDI: Items voluntarily discarded by PIC . |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
|3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips in hh below 135F. CDI: Chicken was discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, butter and brisket CH in units at WR above 45F. CDI: Butter discarded, other items moved to WIC to cool down before being placed back on the line. REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for holding food on time. Observed pizzas made today at 9:30 am marked for 10:30 am start time. CDI: Correct time labelling written on product and TPHC forms filled out on site. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 4 pans of food cooling from last night that were tightly covered. Observed ham cut today that was cooling tightly covered. CDI: 4 pans of food discarded. Ham vented. REPEAT VIOLATION |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed salmon thawing in hermetically sealed packages that state "remove from packaging. Thaw under refrigeration.". Discussion with PIC during last inspection to cut a slit in the package prior to thawing. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed brisket stored in box directly on floor. CDI: Employee picked brisket off of floor and placed it on table. REPEAT VIOLATION |
|
39
|
0.50
|
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 reading 0ppm quat with a wet cloth in it. CDI: Bucket emptied and filled to 200ppm quat. |
|
42
|
1
|
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 wet stacked cups at the bar. CDI: PIC unstacked items and removed some from the area due to limited space. REPEAT VIOLATION |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS cup lips exposed at register. PIC stated that rubber piece for cup holder to keep lips protected has been ordered since last visit. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged tongs being used on line. Observed damaged lids for containers stored as clean in dish area. CDI: Items discarded. |