| 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 Case of raw unwashed produce above washed produce and other ready to eat foods in walk in cooler. CDI - manager relocated unwashed produce |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Container of chicken salad prepared 7/12 inside sandwich prep area reach in cooler. CDI - manager discarded. Ensure all prepared foods are not kept longer than 7 days. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Breakfast items using TPHC time removed from temperature control marked with two different times - time on printed label is greater than 30 minutes earlier than time marked on display case. No discard time marked on any item using TPHC as required by written procedures posted in kitchen. CDI - manger corrected time out and discard times. Follow written procedures for TPHC including correctly marking time removed from temperature control as well as discard times. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Hose end spray bottle of cleaner stored immediately adjacent to clean pans and bread crumbs in kitchen area. CDI - manager relocated to chemical area. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Bags of gelato base observed thawing at room temperature in prep sink basin. Thaw foods using proper methods either in the cooler or in flowing water less than 70f. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous small flies observed in back area especially around dish room. Contact PCO for service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C Observed cases of produce and bagged ready to eat field greens stored directly under dripping condensate leak in walk in cooler. Condensate water pooled in cardboard and on food packaging. Manager removed food items to another location. Do not store foods under active leaks. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee handling foods at front line wearing large metal bracelet on wrist. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Single service cups not in dispenser with plastic protective sleeve removed stacked at customer service bar. Manager discarded cups. Keep single service cups in a dispenser or in the plastic sleeve to protect the mouth surfaces from contamination. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed label residue on the non food surfaces of plastic pans stored as clean. Buildup present on counter top mount for can opener and on knife holder mounts. Organic residue on non food surfaces of salad spinner. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Walk in freezer light not operating resulting in less than 10 foot candles of available light in the unit. |