| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
COMMENT: In the deli display case, undercooked beef rib roast stored beside quiche. Separate raw animal foods from ready-to-eat foods. CDI (corrected during inspection). The PIC (person in charge) moved the beef rib roast to a different location. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
On the salad bar, eggs, chicken, cheddar cheese, wedge lettuce and chopped lettuce holding above 45F (see above temperature chart). Maintain TCS foods in cold holding at 45F or less. CDI. The TCS foods were placed back into the walk in freezer to cool down and then placed on salad bar in ice baths. Repeat violation. . |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF
At the hot bar, rotisserie chickens and bbq seasoned chickens not properly marked with their beginning times and none of the chickens had an end/discard time. In addition, rotisserie chickens with beginning time of 7:00 AM still provided for sale at 11:25 am. Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. CDI. The chickens were properly labeled with start and end times. The chickens out of time were voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF
Undercooked beef rib roast offered for sale in deli display case without proper consumer advisory. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. CDI. A consumer advisory was provided to the manager. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-404.11 Treating Juice - P,PF
Juice packaged in an establishment shall follow an approved HACCP plan which attains a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance OR shall be labeled if not following a HACCP plan and shall bear a label stating the following: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.” The person in charge stated she can get this taken care of today by providing warning labels on the juices. I will verify compliance of this violation within ten days. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF
COMMENT: No thin tip probe thermometer at time of inspection. Provide a thin probe thermometer for accurate measure of thin foods. Manager to order. I will verify compliance of this violation within ten (10) days. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
Repair the outside salad bar to provide an ambient temperature of 45F or below. Currently was reading a temperature of 50F on thermometer. Repair the chicken rotisserie machine as grease was noted leaking from piping in back of the equipment causing soiled floors. Obtain a new pesto and pudding plastic container as the current one is in ill repair. Repair the cold well doors. Maintain equipment in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C; 6-501.12 Cleaning, Frequency and Restrictions - C
COMMENT: Replace the lights that are out underneath the hood of the chicken rotisserie machine. Maintain physical facilities and fixtures in good repair. Clean the floors underneath the chicken rotisserie machine and underneath the bakery/deli three compartment sink. Maintain physical facilities clean. |