| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed roasted chicken being prepared under non continuous cooking. Facility does not have authorized approval. CDI: was EHS left application for procedure with PIC. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed roasted chicken cooling from previous day in walk in cooler above 41F. CDI-PIC discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoke salmon in front line flip top at 47 degrees. Product is directly under expo heat lamp. Product was on line for 90 mins. CDI-PIC relocated to Walk in cooler to cool below 41F and rearranged storage order of flip top to move a non TCS product under heat lamp. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 garlic/mushroom mixture on line without date marking. Observed feta cheese dated 5/30. CDI-PIC voluntarily discarded. Observed deli turkey and deli roast beef out of originally packaging not date marked. CDI-PIC verified product was opened 2 days ago and was allowed to backdate. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items on brunch and breakfast menu “including eggs cooked to order” without asterisk on disclosure portion of consumer advisory. Verification of correction within 10 days. |
|
31
|
0
|
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 deep metal pan of roasted chicken from yesterday at 48F. Chicken was mounded and covered in plastic wrap at time of inspection. CDI-PIC voluntarily discarded. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 bottles of oil, water, and seasoning shakers through cooks area without labels. |
|
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. Observed significant gathering of fruit flies in back prep area by 2 comp sink. |
|
38
|
0
|
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. Observed PIC and front line cook as food handlers wearing watches. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed Sanitizer bucket at kettle cooking station at 10ppm. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up between 2 ice machines where ice paddle is being stored. |