| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment: 0 pts.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed bottled employee drink stored on counter. CDI: drink was discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment: 0 pts.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cooked pork stored inside grocery bags in 3-door reach-in cooler. CDI: by instruction to remove and place in food grade bags.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of dry goods at back area. |
|
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. 1.5 pts. Observed a container of salsa at 77F, beans at 48-50F, and rice at 74-78F all cooling since last night inside reach-in coolers. Products did not reach-in proper temperature within 6 hours. CDI: discussed proper cooling with facility; all products were discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. 1.5pts - Observed items inside hot box recorded below 135F (see temp chart for specific details). CDI: all food reheated to proper temp (see temp chart for reheating temperatures). |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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. 1.5 pts - Observed several products labeled with incorrect dates inside reach-in cooler. CDI: dates corrected during inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment: 0 pts. -
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 beans, rice, and salsa cooling in large batches and covered inside reach-in coolers. CDI: discussed proper cooling methods; products were discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment: 0 pts. -
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in bucket too strong (bleached out test strip). CDI: corrected to 100ppm. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment: 0 pts -
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 plastic container stored in rice and scoop handle down in corn starch. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment: 0 pts. -
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee cups unprotected in dining room. |