| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage stored above on shelf above prep table. Observed an employee beverage stored on tray in freezer in direct contact with food items. CDI both beverages discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored in direct contact with chicken. Observed raw bacon stored in direct contact with raw chicken. CDI raw bacon and pork moved to shelf above raw chicken. Observed unpasterurized shelled eggs stored in direct contact with pasteurized eggs and pasteurized egg products used as made to order ingredients. CDI items relocated.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several food items not in used and not properly covered/sealed; lard, spices, bread. REPEAT VIOLATION. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth collecting in ice machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener collecting food debris. Observed dispenser areas of coffee and tea machines collecting heavy residue. Observed several creamer containers stored as clean with food residue. Observed several baking pans stored with food and grease residue. CDI items properly cleaned. |
|
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 swiss cheese with mold. CDI swiss cheese voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken holding out of temperature control. PIC stated chicken was for employees. See temperature chart for temperature observations. CDI fried chicken voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese and lettuce in cooler above 45F. PIC stated items were held out of temperature during serving line. CDI items were placed in walk-in cooler to rapidly cool. EHS RECOMMENDS HOLDING ITEMS ON ICE BATH OR ON TIME AS A PUBLIC HEALTH CONTROL PROCEDURE. |
|
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 3 chubs of ham and spinach not date marked. CDI ham voluntarily discarded. Spinach labeled.
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 Observed ranch and diced potatoes holding at 42F. Both items had passed time/temperature window. CDI items voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed 2 buckets of sanitizers stored directly on work surfaces. Observed bottles of degreaser stored directly beside clean pan under grill area. CDI chemicals moved to suitable location. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 pork chops cooling at room temperature. Observed sausage patties cooling in large bulk container. CDI pork chops and sausage patties placed in shallow metal pans. Both items rechecked and cooled within proper cooling time perameters. VERIFICATION REQUIRED. |
|
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 tea bags stored directly under plumbing under handsink near server preparation area. |
|
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 several wet wiping cloths stored on prep surfaces. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and containers wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed 2 whisks melted and in disrepair. Observed standup mixer food contact surface broken and in disrepair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in 104F water. CDI water refilled and tested at proper temperature. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food and grease residue; gaskets, shelves, flip top lid, etc. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease residue collecting on floor and under shelving in dry storage area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lighting above customer drink storage area not properly shielded or shatter-resistant. |