| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 11 |
2 |
Food in good condition, safe and unadulterated |
No |
No |
Yes |
Yes |
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded cheddar cheese stored in walk in cooler. CDI - cheese voluntarily discarded. REPEAT. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat food in walk in cooler. CDI - washed food moved to above.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon above ready to eat turkey in walk in cooler, opened box of raw sausage above ready to eat wings in walk in freezer. CDI - bacon and sausage moved to below ready to eat foods. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink and black buildup on interior of ice machine. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed many TCS items being stored above 41F. Some were in pans of ice, some were in prep cooler, some were on countertop. All such items were voluntarily discarded. PIC discussed how maintenance has been working on coolers. Also discussed with employee that ice bath items need to be down in the ice. VR - verification required. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
No |
Yes |
Yes |
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 many RTE TCS items without any date marking. Most items in front prep cooler, several in reach in coolers and walk in cooler. Examples are goat cheese, grilled onions, cooked burgers, cut leafy greens, roasted peppers, mozzarella cheese, cut tomatoes, hot pickled onions. Chef voluntarily discarded all such items. VR - verification required. REPEAT. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer stored on top of reach in cooler on cook line. Observed label worn off of red sanitizer bucket in front kitchen. CDI - both labeled.
7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle stored improperly in front kitchen and another one improperly stored in back kitchen above reach in cooler, observed sanitizer bucket stored on top of prep table next to equipment. Store the buckets and bottles off the floor and where there will not be a risk of contamination of food or equipment or utensils. CDI - all moved. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
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 working containers of sugar and spice mixes unlabeled. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth stored in empty red sanitizer bucket. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet nested metal pans. |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
Yes |
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unsleeved single service cups and unprotected coffee filters. REPEAT |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed several pieces of equipment in poor repair, showing rust or damage. Facility continues to maker repairs as they can. REPEAT |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
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 soiled gaskets, some soiled shelving. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys and phone stored above prep surface and next to blender on cook line |