| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
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 employee drink stored on shelf above prep table while employee was actively prepping food. |
|
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 raw pork stored over produce in walk in cooler. CDI-to proper storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed large amount of food stored uncovered in walk in cooler and under soiled shelving. CDI-covers provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
y4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with dried food debris stored as clean. CDI-taken to be rewashed.
Observed clean knives and spatula stored over soiled side of 3 compartment sink and subject to splash contamination. CDI-items removed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some items stored hot below 135F on front and back steam table. See temperature chart for details. Items out for more than 4 hours voluntarily discarded, all others reheated to 165F+. REPEAT VIOLATION |
|
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 product overstacked in pans in flip top cooler and above 45F. See temperature chart for details. CDI-excess product removed and discarded. REPEAT VIOLATION. |
|
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 large stock pot of refried beans cooling at room temperature. Observed employee transfer beans to large plastic container to cool in walk in cooler. CDI-explained to employees to break product down into thin shallow portion and cool uncovered in walk in cooler. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed three large bus tubs of raw meat thawing at room temperature. |
|
37
|
1
|
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 food products stored on floor of kitchen, walk in cooler, freezer and next to can wash.
Observed all bins for storage of dry ingredients such as beans and flour with inadequate covers that are cracked or do not cover completely and prevent pests. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rag stored on prep sink beside raw meat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop stored down in ice. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of single service stored on floor.
Observed single service cups removed from packaging and contaminated with dried splash debris stored as clean. |
|
53
|
0.50
|
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. Cleaning needed throughout.
Observed large amount of trash and food debris under shelving beside back door due to shelving not being 6 inches above floor and not easily accessible to clean. |
|
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. Observed employee handbag and jacket stored on top of products in dry storage. |