| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed in the two prep units tomatoes holding above 41. CDI- PIC removed and placed in WIC. Maintain TCS food 41 or below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed in the lowboy below the prep units individual BBQ cups with no date mark. CDI- PIC added date mark. Be sure once food is opened or prepared to add a date mark if held for more than 24 hours. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Observed RIC in the back by the storage room items were temping above 41 (see temp chart). EHS thermometer ambient read 47. PIC went ahead and placed a worked order while EHS was present. EHS recommends to place items in the WIC till unit has been fixed. VERIFICATION IN 10 DAYS. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-601.11 - Standards of Identity: Packaged food shall comply with standard of identity requirements. Observed a container labeled hot dog chili containing raw hamburger. Be sure to identify the container with the correct identity of food item. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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 scoops on the right side of the ice cream area sitting in stagnant water. In use utensils need to be in 135 or greater water or in running water. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Observed split gasket in lowboy below prep unit. Observed torn gasket in freezer next to prep unit and grill area. Observed split gasket in right door RIC by the dishes area. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Observed gaskets throughout establishment with food debris accumulation. Observed RIC by the dry storage door with food debris at the bottom. Observed lowboys throughout establishment with food debris inside on the bottom. Observed gasket in freezer in storage room with microbial growth. Observed RIC gasket by the dish area with microbial growth. Observed microbial growth in customer grab and go ice cream casing. Remove ice build up in WIF. KEEP CLEAN OR REPLACE GASKETS. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Floors throughout the back of the kitchen have been replaced with smooth, easily cleanable material, but is starting to chip right at the door that enters into the front of the kitchen. Clean walls as needed throughout the back of the kitchen. Clean walls to prevent grease buildup. Clean below equipment observed food debris. REPEAT. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed purses, cups, coats, and sunglasses next to boxes of ice cream lids in the storage rooms. Designate a shelf or area for employees personal items and label. REPEAT.
6-202.11 - Light Bulbs, Protective Shielding: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Observed a hood light is missing over grill. REPLACE. |