| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle soiled then clean utensil without handwashing. CDI hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed two sanitizer buckets at 0ppm. CDI buckets refilled to proper concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicers, slicer, ice cream scoop, and two metal pans soiled with debris. CDI items moved for cleaning. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed two deep plastic containers of butternaut squash soup from the night before holding at 50F. CDI buckets discarded. Suggest facility check temperature of food before storing cold. |
|
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 quiche holding at 69F in hot box. Facility stated they were holding it warm halfway to speed up reheating process for immediate service. CDI quiches reheated. Suggest using time or keeping cold and reheat for immediate service. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spinach dip, ham and cheese spread, 3 containers of sausage, tomatoes, butter, proscuitto, blue cheese, brie, cheddar cheese, and spinach tomatoe puff pastry that was held above 45F. CDI butter had time stamp recorded and continued to use for 4 hours, spinach tomatoe puff pastry discarded and suggest using time or keeping in cold case, and other items that were overstacked and double panned discarded and refreshed with new product. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 pimento cheese, leek butter, garlic feta spread, ham and cream cheese spread, and basil butter that maintained date that was placed inside walk in freezer but not when taken out for thawing. CDI dates changed. Observed multiple containers of pumpkin puree and container of garlic and oil that was held over 7 days. CDI items discarded.Observed quiches that were dated when ingedients combined but not dated when earliest ingredient preparede. CDI date changed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 milk and half and half that was using time without written procedures. CDI TPHC procedures left on site. Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed quiche and potatoe salad that was tightly covered and butternaut squash soup that was in a deep covered plastic container. CDI items uncovered and soup discarded. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed chicken salad sandwiches that did not list allergens, net weight and address and portion cups of butter, jam and spreads that did not have any labels. CDI portion cups moved behind in kitchen. Verification provided. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food and pastries without hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets handling food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket soiled with debris.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. |
|
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 utensils behind drinks stored in ice water. Holding utensils in ice water does not prevent wahsing utensils every four hours if stored outside of food or 135F water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
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 containers that were wet stacked on drying rack and employee hand drying plates and containers before stacking. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips for dish machine. Verification required. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in and bathrooms, containers storing utensils in bakery area, underside of mixers, and interior of microwaves soiled with debris. |
|
54
|
0
|
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 speakers and cell phone stored on food storage rack in bakery area. |