| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed rust from dishes being left in handsink today- do not store dishes in this sink as it is only for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw shell eggs stored over cheese- eggs moved to the bottom shelf to correct. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed cooked bbq beef and cooked pork that had been cooling overnight at room temperature- See chart. Both had soap added and were discarded to correct.
Cooling handout provided today. |
|
21
|
3
|
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 red salsas made 4 days prior with no date on them. They were stored between 41-45F and were discarded today to correct
(repeat). Soft cheeses(when not frozen as they were today and red salsas must be dated once made or opened). |
|
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 beef and pork that had been cooling since the night before out of refrigeration and in a very large portion. These must be broken down into smaller portions and put into the walk in to cool quickly. Use thermometer to be sure hot foods are cooling according to the time listed in #18 in this inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
observed the thermometer reading -20F at room temperture today. Thermometer recalibrated using ice water to correct. Be sure staff checks this thermometer at least weekly in ice water and when it is dropped. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 single use bowls stored in salsa containers today- recommend using long ladels so the hanldes can hang on teh side of the bucket to keep it out of product. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Observed deli wrap and gloves stored on top of the display case where customers could contaminate- keep these behind the counter to protect. |
|
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 one black plastic piece missing from a display case door frame that is making it hard to clean.
Observed a broken saw cover- replace. |
|
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 build up on switches to slicer, on sinks, and non food contact portions of slicer and saw. |