| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - Several scoops, pans and mixing bowls that were stored as clean had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled dishes taken to dish machine to be rewashed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Turkey in first make-unit measured 45-46F and was overstacked in pan above the fill line. Pan of turkey in second make-unit measured 52F. Pan of rice measured 44F in same make-unit as well. TCS foods in cold holding shall measure 41F or less. CDI - Food items taken to walk-in cooler to cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Feta was past 7 day limit. Pan of turkey had no date label at all. TCS ready-to-eat foods shall be date marked and held no longer than 7 days from the day the commercial package was opened. CDI - Feta discarded and pan of turkey date added. 0 pts. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Time as a public health control used for soufflés. Time procedures call for each soufflé to be marked with time of discard on bottom of soufflé. Some soufflés had no time on them. Follow procedures for TPHC. CDI - Times added to soufflés without time labels. All soufflés were from same batch so 0 points deducted. 0 pts. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Several stacks of metal pans, containers, and bowls stacked while still wet. Utensils shall be air dried fully prior to stacking. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - 5 stacks of disposable cups overstacked with lips of cups exposed in customer self-service kiosk area. Single-use and single-service articles shall be stored in a manner that prevents potential contamination. Do not over stack cups where the lips of cups are exposed. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Lime buildup on top of dish machine. Warewashing equipment shall be cleaned at least every 24 hours or as often as necessary to prevent utensils from being contaminated after washing. 0 pts. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles - C - Repeat - Dumpster doors and lids opened. Maintain dumpster doors and lids closed. // 5-501.115 Maintaining Refuse Areas and Enclosures - C - Repeat - Panera trash bags on ground around dumpster area. Maintain dumpster area clean and free of trash. |