| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) In walk-in cooler, 3 pans of raw chicken over top of raw beef. Container of pork chops open under same pans of chicken. Maintain the storage of raw meats based on final cook temperatures. CDI PIC correct raw meat storage and covered pork chops. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P) Pan of rice marked 4/12 found at 52 degrees. Pan of white gravy stated to be cooked this morning at 84 degrees. Cool down cooked foods from 135 degrees to 70 within 2 hours then from 70 to 41 within 4 hours for a total of 6 hours of cooling time. CDI Foods discarded. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Small pan of cooked onions sitting on prep table by grill at 85 degrees. Maintain TCS foods to be 135 degrees or higher. CDI Onions reheated on grill. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Provide asterisk for items that can be ordered undercooked on menu. Consumer advisory must have a disclosure statement and reminders. See general comments. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Cooling from morning prep: baked apples, boiled eggs, gravy in large portions covered. Cool down foods uncovered in smaller portions in shallow metal pans to reach proper cooling time and temperatures. CDI PIC setup items to cool properly. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Food handler working the cook line without hair restraints. All food handlers must wear hair restraints while preparing food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Sanitizer buckets along cook line and server station 0ppm. Maintain sanitizer buckets for storage of in use wet wiping cloths at correct concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gaskets on 3 door cooler and prep cooler in bad repair. Splash guard at handwashing station damaged. Steady leak from faucet at 3 compartment sink. Maintain equipment to be in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Inside flap and inside walls of ice machine with buildup. Clean at a frequency to prevent buildup. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors (C) Toilet rooms missing self closure mechanism. Replace to maintain toilet room doors closed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Continue to replace missing baseboards in kitchen. Address damaged and discolored ceiling tiles. Seal wooden brackets provided for shelving at dish machine. Maintain floors, walls, and ceilings to be in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) Buildup on walls in canwash area and along edge at 3 compartment sink. Clean at a frequency to prevent buildup. |