| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed two employee drinks stored on top of the salad prep cooler. CDI-Both drinks were discarded.
*Drinks are acceptable as long as they are kept covered and stored away from faciltiy food and equipment. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw salmon stored on top of a container of beer in the walk in cooler. CDI-The salmon was placed into a drop pan and stored appropriately. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the walk in cooler, and the pasta cooler drawers holding product above 41F. CDI-The calamari in the pasta cooler was holding over 45F and was properly discarded. A VERIFICATION VISIT WILL BE MADE FOR THE WALK IN COOLER AND FOR THE PASTA COOLER TO ENSURE PRODUCT IS HOLDING AT 41F OR BELOW. |
|
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
Observed undated cooked mushrooms, and a container of sausage past its time/temperature date marking requirments. The product was made on 9/3/2019. CDI-The mushrooms were properly dated and the sausage was discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed an unlabeled spray bottle of sanitizer. CDI-The bottle was properly labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Manager explained that product from the hot holding well is cooled in the salad prep cooler at the end of the night. The salad prep cooler is meant for cold holding food product, not adequately cooling warm foods. CDI-Spoke to manager about utilizing the walk in freezer and walk in cooler for cooling foods down. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed unlabeled containers of flour. CDI-The containers were labeled. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 a scoop handle stored directly in the flour product. CDI-The handle was moved out of the product. |
|
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 cleaning needed to the shelving next to the fryer, and underneath the drawers of the pasta cooler. Have cleaned. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed personal items stored above facility food on the shelf near the ice machine, and also observed personal food (spicy sauce) stored intermingled with facility food. CDI-The shelving was rearranged and the spicy sauce was removed. |