| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11 Separate the different types of raw animal food, packaged in house, in the freezer - P Observed raw beef, pork and chicken, cut and packaged in house, comingled in the freezer - return visit (w/in 10 days) needed to verify correction
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed broccoli stored on top of container of washed broccoli. CDI - broccoli moved to prep sink for re-wash
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above sauces in walk-in and raw pork and chicken stored directly next to cooked pork & chicken at flip top. CDI: eggs relocated and items at flip top relocated to provide better separation to prevent cross contamination |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 no date labels on any r.t.e. items - return visit necessary to verify correction (w/in 10 days) |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 When using Time as a Public Health Control (TPHC), Clearly mark foods with begin and end times not to exceed 4 hours (as dictated by written procedure). All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut cabbage with label indicated start time = 11:00 a.m. and end time = 4:00 p.m. totaling 5 hours. CDI: cabbage discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using methods such as open (not covered)/vented shallow pans and active stirring in the walk-in. Cold air must flow around product to remove the heat. -Pf Observed chicken pieces cooling, covered in large quantities (filled grey tubs) and other items cooling while covered. Intervention by inspector - chicken pieces were placed on sheet pans, uncovered in walk-in, in half the quantities, and all other items were uncovered |
|
35
|
1
|
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 no labels on working containers of spices or oils. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food at least 6 inches above the floor. Observed food stored on the floor in walk-in |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet, wiping cloths left on surfaces throughout. CDI: placed in sanitizer |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be smooth, cleanable, durable and nonabsorbent. Observed 2 cracked crocks being used at spice cart |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.13 Cleaning needed for flooring under and around equipment, including the floor drains. |