| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several boxes of unwashed produce over ready to eat mousse. CDI: Mousse relocated to be above unwashed fruits. |
|
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 pumpking puree cooling at a rate of 0F/min. CDI: Pumpkin vented and stirred and product then exceeded the proper cooling rate. Overall, cooling is significantly better from previous inspections. |
|
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 gallon of milk and gallon of almond milk on counter at coffee bar above 45F. Employee stated that items are being kept cold. CDI: Product placed back in reach in for cooling. PIC was advised to put items back on TPHC, as they have done in the past. |
|
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 many items, including but not limited to salmon, sausage, and beschemel with no dates on the containers. CDI: Beschemel voluntarily discarded and other items dated.
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 white bean spread from 10/25 in reach in. CDI: Item voluntarily discarded. Observed chicken salad date marked with date it was portioned, not date of oldest ingredient. CDI: Chicken salad properly dated. REPEAT VIOLATION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pumpkin puree cooling while tightly covered. REPEAT VIOLATION Overall significant improvements in cooling throughout facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 opened case of rhubarb on the floor in the walk in freezer. CDI: Product voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed over half of the reach in gaskets in facility to be split or torn.
4-502.11(A) Maintain utensils in good repair. Observed small wooden paddle in pastry area with a large crack making it no longer easily cleanable. CDI: Utensil discarded. |
|
47
|
0
|
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 reach in gaskets and walk in cooler gaskets throughout facility, except in coffee bar area, in need of cleaning. Observed heavy dust accumulation on the walk in cooler fans where deli meat is. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas of walls including but not limited to dry storage and entrance to registers.
6-501.12 Floors, walls, ceilings including the attachments suchas soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize foodexposure. Observed cleaning needed on ceiling throughout where there is dust build-up. Observed heavy growth on ceiling ventsin kitchen in need of cleaning. REPEAT VIOLATION |