| 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 Observed frozen raw beef stored above frozen vegetables. CDI-PIC changed storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Obserevd ice machine with black build-up on the inside roof, and sticker residue on the lid.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knife stored clean. CDI-PIC took to be washed.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting boards soiled, upon questioning they only get cleaned one a day. CDI-PIC was instructed it needs to be every 4 hours, PIC took them to be washed. Repeat Violation. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed large containers of refried (2) and black beans (2), salsa made last night at 44-45F. Did not meet the cooling parameters. CDI-PIC voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shrimp holding at 122F, and rice in hotbox at 130F. CDI-Items were cooked only an hr ago, they were re-heated to 165F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, cooked chicken, prepped raw chicken and tomatoes on prep line/reach in all above 41F. CDI-PIC explained items were prepped this morning, was allowed to move items to walk-in to cool. Repeat Violation. |
|
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 both prep lines all with no datemarks, some items held longer than 24hrs. CDI-PIC datemarked correctly. Repeat Violation. |
|
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 black/refried beans made from last night, guacamole and pasta (reach in)made today in walk-in cooler in large, dense quantities, covered/wrapped and above 41F. CDI-PIC voluntarily discarded and uncovered guac, moved pasta to walk-in |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single use cups and lids stored underneath water line near server station. CDI-PIC moved to a different area. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed refuse area being used as a storage area. Keep area clear of unneccessary clutter. |