| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed packages of Canadian bacon and salami delivered prior to EHS arrival in cooler with temperatures above 41f. Cooler ambient air temperature less than 41f. Employee noted that items were not delivered with other items on truck delivery but were brought separately by representative and placed directly into cold holding. No receiving temperatures for the items taken and both items significantly elevated in temperature - Canadian bacon at 47f and salami at 51f - although stored in cooler which is operating properly and more than 1 hour had passed. It is the responsibility of the PIC to ensure that TCS foods are delivered at the proper temperatures and to reject or segregate for return TCS items that are not delivered at 41f or lower. Take temperatures of TCS foods when delivered to ensure receiving cold items at proper temperatures. |
|
18
|
0
|
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 prepared salads cooling improperly in various forms during inspection. Bulk prepared salad mix placed into WIC at 55f @ 12:30 still at 55f at 1:00. Deep plastic container of prepared salad in upright reach in cooler at 53f at 12:00 still at 53f at 12:40. Salad packaged into clamshells and placed into front line cooler at 53f at 12:00 still at 53f at 12:35. All prepared salad (except for salad on open plates staged in coolers) cooling at rate insufficient to reach 41f or lower within the 4 hour time. CDI - Bulk salad spread into two metal pans and placed into WIC to chill. Salad in upright spread into metal sheet pan to chill. Packaged salads opened and placed into WIC to chill. EHS verified all items cooling at proper rate by end of inspection. |
|
21
|
1.50
|
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 various sliced and frozen TCS deli meat items thawed out in container in WIC with no date marking. Observed open feta in walk in with no date marking. Observed portioned feta in flip top with no date marking. Observed various TCS pizza toppings in flip top unit that PIC noted were “flipped” or topped off into new product at end of day with no date marking. CDI - PIC corrected.
All TCS foods that are prepared or opened and are kept in the unit for more than 24 hours must have a date mark. When filling working containers from bulk products, the date on the bulk container must follow the working containers through final use. Only food items that are prepared and discarded within the same 24 hour period may be kept without a date mark. Feta cheese is not exempt from date marking. The bulk container must have an opened date and the containers filled from the bulk container must have the same date.
REPEAT - 1.5 point deduction |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of chemicals identified as degreaser and sanitizer with no identification. CDI - PIC labeled. All chemicals must be labeled. REPEAT - full 2 point deduction |
|
31
|
0.50
|
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 prepared salad cooling in deep bulk container in walk in cooler, in deep plastic bucket in reach in cooler, and in sealed clamshell containers in reach in units. All observed to be cooling improperly. CDI - Bulk container spread into shallow metal containers and clamshells opened and relocated to WIC to chill. When cooling food, use methods that allow air flow to the food. Do not cool in deep bulk plastic container which inhibit air flow. Do not seal foods into containers while cooling. Do not place food into service units while cooling.
0.5 point deduction |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed plastic bucket of pastrami thawing sitting out on countertop. When thawing food, use approved methods including thawing under refrigeration or under flowing water less than 70f. Do not allow food to sit at room temperature when thawing. |
|
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 various bulk dry goods PIC identified as sugar, flour, dry milk, etc. with no identification. Label all food that is not easy to identify. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee working with meat products on sheet pans laying on trash cans in back room. Do not prep food on trash cans. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloth used repeatedly to wipe down surfaces at the line area without being placed into sanitizer solution. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen if it will not be used again.
3-304.14 Wiping Cloths, Use Limitation - C. Observed various employees wearing wiping cloths tucked into clothing at line area. This is not an approved use for wiping cloths and may result in contamination of gloves or hands if used as hand wiping cloth. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored stacked together wet on clean utensil rack. Air dry pans before stacking together. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on upright cooler, pizza prep cooler, and on reach in cooler. Repair or replace. REPEAT - 1.0 point deduction
Observed pizza dough machine in disrepair with peeling/worn painted surfacing, damaged electrical wiring repaired with tape, and overall general wear to the point that machine is no longer easily cleanable and has visible residue, food buildup, and paint chipping present. Refinish/repair or replace. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages and other belongings stored mixed with restaurant items and/or adjacent to clean food contact items throughout back of house. Designate an area away from food and food contact items for employees to store personal food, beverages, bags, cell phones/chargers, and other items. |