| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C); Employee eating gum while working in the kitchen. An employee beverage was stored over clean trays. Do not eat or chew gum in the kitchen area and store employee beverages below prep surfaces, clean dishes, etc. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Raw bacon stored over ready-to-eat ham and raw beef patty stored over boiled eggs. Store foods by final cook temperature. PIC moved the ham and raw beef patty to be in correct storage order. Repeat. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Cooked pork chops were stored on top of the convection oven at 109 and 110 degrees. Maintain hot hold foods at 135 degrees. CDI-Pork chops were reheated to 165 degrees or higher. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Prepped salads with shredded cheese, boiled eggs and tomato slices were 57 degrees. Employee stated they had just been prepped but employee did several other tasks after preparing the salad and left them on the countertop. After prepping, take salads back into the cooler to cool. CDI-Employee placed salads into the walk-in cooler. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf); Cooling puréed sausage and cooked eggs were stored on a countertop with aluminum foil on top. Eggs were 116 to 126 degrees. Begin an active cooling method when foods reach 135 degrees. Do not store foods on top of each other when cooling and do not use aluminum foil (traps in heat) to cool. Boiled eggs were 108 degrees in a sealed container on the countertop. Cooling foods may be left slightly covered or uncovered. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); The food code states cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under 4-501.114 (200-400 ppm Quat and 50-200 ppm Cl). Store wiping cloths in sanitizer between uses. Use the soapy water to clean food debris and rinse out cloths and then store the cloths in sanitizer at 50-200 ppm Cl. Repeat. |
|
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); The bottom of the oven does not work, the top steamer intermittently works. All equipment should be in good working condition or discarded. Food was reheating in the steamer but was out of temperature due to the steamer not working. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C); Clean: fans and blades in the kitchen area, can opener tip and can opener holder. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C); Floor to wall coving needs repair in some areas (by the walk-in cooler). Repair loose wall by 3 compartment window and provide trim at both windows (by 3 compartment sink and at dish machine window). Make all floors, walls and ceiling smooth and easily cleanable. Repeat. |