| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and milks in the walk in cooler. Observed unwashed potatoes stored above washed potatoes and cookies. CDI - PIC reorganized to correct storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed strawberries, blueberries, and spinach stored in underneath portion of flip top units without covering. CDI - Items were covered with plastic wrap or lids. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee sanitizing dishes with quat sanitizer reading <50 ppm. CDI - PIC contacted chemical company. Company was able to walk PIC through instructions to provide quat sanitizer at correct concentration. Quat sanitizer read 400 ppm. |
|
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 cooked peppers cooling in flip top unit at 70F. Peppers were cooked earlier that morning and did not meet cooling parameters. CDI - Cooked peppers were voluntarily discarded.
Observed salad mix and lettuce cooling in walk in cooler. Both items were marked for preparation time of 9:20 am, at 1:44 pm they were at 44F. CDI - Both items voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, ham, shredded cheese, and roast beef cold holding above 41F. Turkey and Ham were marked for preparation time at 9:30 am that morning. Shredded cheese and roast beef were prepped that morning, but not stocked in the cooler until 1 pm. CDI - Turkey and ham were voluntarily discarded. Shredded cheese was placed on temporary TPHC for a discard time of 5 pm. Roast beef was pulled to the walk in to cool rapidly.
REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 salad mix and lettuce cooling densely in large plastic containers in walk in. Observed several items cooling in flip top units made for cold holding purposes only. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar stored in front area under cabinet without identifying label. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic cup being used as scoop for gorgonzola cheese. CDI - Plastic cup was discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on equipment throughout facility. Increase cleaning frequency. REPEAT. |
|
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 low grout throughout tiling in back kitchen area. Replace as necessary. |