| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go from talking on phone to putting away clean dishes. CDI-EHS stopped employee and they washed hands then put dishes away. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pita breads with no packaging sitting directly on shelf. Observed potatoes skins, and chicken tenders in containers with no lids. CDI-PIC wrapped pita and added lids.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoe, oranges, lemon stored above RTE grits and prime rib. CDI-PIC pushed unwashed produce to prevent contamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer stored soiled, PIC explaiend they only use sanitizer when cleaning. Explained it must be washed/rinsed/sanitized. CDI-PIC broke down and cleaned properly.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink mold building up on ice machine. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed pork chops being par-cooked (internal temp was 99F) PIC explained they do this, then they cool, then they fully cook in a few days. Gave PIC paper work to fill out. VR required 1/16/2019. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken in a plastic contaer at 115-120F, PIC explained it was made an hour ago. CDI-PIC re-heated to 170F and changed the pan to metal to help conduct heat |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, mozzarella, cheese mix, roast all above 41F. Items were above fill line or in large portions, covered. CDI-Items were put on line withion the last hour, PIC was allowed to cool items down. VR required 1/16/2019. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed salsa opened on 12/18, past time window. PIC was not aware that cans and packaged items have a 7-day shelf life, date marking is date of opening/prep/cook+6days. CDI-PIC voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of sanitizer with very faint label. CDI-PIC labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lettuce, mozzarella, cheese mix, roast all above 41F. Items were above fill line or in large portions, covered. Cheese mix is a blend of several cheeses and mayo then blended and put in plastic containers, covered. When PIC took items to WIC (walk-in cooler) tops were left on. CDI-PIC removed tops to allow for cold air flow |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed air vent with build-up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed cup on cutting board on prep unit. Observed phone on prep top. Need to be below food items. |