| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored sitting on top of a container of lettuce. CDI-PIC moved eggs to a bottom shelf. |
|
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 deli slicer, and 3 knives stored clean that were soiled. CDI-PIC took to be washed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside roof. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 2 heavily dented cans and the PIC explained they would use these products. CDI-PIC set aside to be voluntarily discarded and explained the dangers of dented cans. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11(D)(2) Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed kids menu with consumer advisory for burgers and cheeseburgers. Explained to PIC with HSP (highly suspectible populations) that they must fully cook meat, cannot cook to order. PIC will have this changed. VR required 11/17/2019 |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed food employee take 2 large plastic 5 gallon bukcets of cheese and chilli and set them on counter. Chilli was 46F, cheese was 52F, items were made last night and cooled in the containers. CDI-PIC voluntarily discarded. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 items on the prep line made from 11am yesterday, left there overnight and will be used until product is gone, with no datemarks. Observed all deli meats stored in the reach-in with no dm, PIC explained they freeze their product and thaw them out, were thawed yesterday. CDI-PIC datemarked items for the date of prep/open/thaw date. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored on a prep surface near the grill. CDI-PIC moved to chemical shelf. |
|
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 food employee take 2 large plastic 5 gallon bukcets of cheese and chilli and set them on counter. Chilli was 46F, cheese was 52F, items were made last night and cooled in the containers. CDI-PIC voluntarily discarded. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site, when PIC came after inspection they provided thermometer. Needs to maintain a thermometer on site, will do a visit to verify. |