| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges over RTE food items, like fruit salad, cooked items cooling on speedrack. CDI-PIC changed storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored behind RTE items like veggie burgers, cooked sausages. CDI-Food employee moved raw to the front of cold drawer. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with food debris, stored clean. CDI-Food employee broke down to clean. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed raw chicken being cooked, when taken off grill one thick piece read 156F. CDI-Food employee cooked again and was 179F. |
|
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 41F. -P Observed spinach, quinoa and pasta cooked and sitting on speed rack near the grill. Spinach 110F had been made at 8am (1hr from start of inspection) pasta 83F about 30mins, quinoa had been taken out 10mins prior, 143F. (see temp chart) Spinach and pasta moved to the walk-in, quinoa was left out. 1 hr after inspection, checked quinoa was 110F and no one checking the temp/rate. CDI-Spinach/spasta moved to walk-in made 70F mark in 2hrs, quinoa was put on a speed rack and put in the freezer to cool faster. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit with one side holding all items above 41F, items are left overnight. PIC explained they have been putting metal pans underneath the food containers to help with prep time. This is hindering air flow. CDI-PIC removed metal pans and voluntarily discarded all items above 43F. Other items moved to walk-in to cool. PIC also turned down temp on unit to help ensure proper temp. Repeat Violation. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 all food on grill prep line datemarked for 8days, 10-23-10/30. 10/10 quinoa, roasted peppers 10/19. CDI-PIC correctly datemarked for 10/29 and will discard food by the end of tonight, old food was discarded. Repeat Violation. |
|
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 a bottle of windex behind bar with no label. CDI-Food employee labeled |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 spinach, quinoa and pasta cooked and sitting on speed rack near the grill. Spinach 110F had been made at 8am (1hr from start of inspection) pasta 83F about 30mins, quinoa had been taken out 10mins prior, 143F. (see temp chart) Spinach and pasta moved to the walk-in, quinoa was left out. 1 hr after inspection, checked quinoa was 110F and no one checking the temp/rate. CDI-Spinach/spasta moved to walk-in made 70F mark in 2hrs, quinoa was put on a speed rack and put in the freezer to cool faster. Observed melon recently cut in the walk-in, in a large plastic container covered at 64F, observed brie that had just been cut at 49F in prep unit. CDI-Melon uncovered, brie moved to walk-in. Repeat Violation. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken and orange boxes stored on floor. CDI-PIC moved onto a shelf. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken handle by server station across from the bar. Leaking vending machie hose causing water damage undereath. |