| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 employee touch mask and continue food prep. CDI hands washed and gloves changed. Observed employee go in and out of walk in and continue food prep. CDI hands washed. Repeat. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and frozen spinach thawing in same 3 comp prep sink without dividers. CDI items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ramekins, bowls, plates, metal containers, and other containers that were soiled with food debris. Verification required.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines with pink and black debris. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed salsa, gravy, and rice holding below 135F. CDI items reheated or discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomato halves at 45F and sliced tomatoes at 48F. Items were overpacked. CDI items discarded and replenished. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Checked logs for 8/31, 9/6, 9/19, and 9/21. Observed facility not checking/recording cooling temperatures every hour as stated in plan, hot holding logs missing for a couple days, cold holding for VP product not recorded for the mornings, and no information recorded for hot holding today for items in hot well. Verification required. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Thaw items under refrigeration, fully submerge items under water with no more than 70F of water running on top, or part of the cooking process. Observed spinach that was thawing under 83F water and caused product to reach 79F and observed steak thawed earlier at 67F. Suggest thawing under refrigeration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items that were wet stacked on during rack. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-204.115 Warewashing Machines, Temperature Measuring Devices - PF. Observed final rinse gauge that was not operational but unit was able to raise dish plate at 165F. Verification required. Repeat.
Suggest facility purchase a measuring device to check high temp dish machine. |
|
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 ceiling and vents in walk in unit in need of cleaning. |