| 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 ready to eat foods (corn salsa and sliced tomatoes) stored below unwashed produce in the walk in cooler (WIC). CDI- ready to eat foods were rearranged in the WIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine chute area and lower stainless steel panel accumulating mold. -REPEAT -
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the "cleaned" slicer still have food debris. CDI- Slicer was rewashed and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corned beef in the prep top cooler at 45F, Ham at 46F and Corned beef in the walk in cooler 50F and dated 10/9. CDI - Able to determine that the corned beef and the ham in prep top cooler were just prepped, therefore allowed to cool down in the WIC. Corned beef in the walk in cooler was voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deil meats wrapped in plastic wrapped in the prep reach in cooler without a date. CDI- these meats were prepped today, allowed to datemark. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 deli meats in the walk in cooler tightly covered and stacked. CDI- PIC removed lids to allow rapid cooling. Before placing deli meats in the prep top coolers allow to cool down to 41F or below as the prep coolers are for maintaining and not cooling product down. -REPEAT- |
|
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 the large sugar bin at the front service area unlabeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the Quat sanitizer buckets at 50ppm. CDI- Sanitizer bucket was remade and is now between 200-400ppm of Quat. Ensure you utilize the Quat sanitizer test strips to verify concentration. -REPEAT- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving trays stored wet stacked. -REPEAT- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored. |