| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). - Repeat - Observed raw beef stored over cooked beef and pork and raw pork stored above raw shrimp in the tall reach in freezer in the second kitchen.
CDI - Food rearranged to correct order. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). - Repeat - missing date marking for cooked, pork, beef and chicken.
Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF).
CDI - Food without date marking was date marked. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf). Facility is using TPHC for cooked eggs, but they didn't provide a written procedure and food wasn't labeled with the time.
Time as a Public Health Control- (A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (Pf)
CDI - Education and form provided. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). - REPEAT - Observed oil stored in a container not in the original bottle without labeling.
Food Storage Containers, Identified with Common Name of Food Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients removed from their original packages shall be identified with the common name of the food (C). |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed food being prepared in an open area in the second kitchen.
Food Storage- (A) FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). - REPEAT - Observed several wet wiping cloths stored through out kitchen. Hold in-use wiping cloths in sanitizer between uses. Keep in buckets when not in use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C). Observed clean dishes stacked while wet.
Equipment and Utensils, Air-Drying Required -Equipment and Utensils, Air-Drying Required-After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-201.11 Equipment and Utensils Durability and Strength (C). - REPEAT -
Observed damaged gaskets on the tall reach-in and small freezer in the main kitchen, and a damaged tall reach-in freezer in the second kitchen. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
4-101.19 Nonfood-Contact Surfaces (C).
Observed grease and soil buildup on the ventilation hood. Nonfood-contact surfaces of equipment shall be kept clean to prevent contamination. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Drying Mops (C). Observed mops stored directly on mop sink.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |