| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed trash can and sheet pan blocking the hand wash sink. CDI-The two items were removed to allow access to the sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed the sanitizer in the spray bottle to be less than 150ppm of QUAT sanitizer. CDI-New sanitizer was prepared. |
|
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 salads in the display case that did not fully cool to 41F. The salads were prepared on 10/19. CDI-The containers were 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 sausage patties sitting on the counter below 135F. CDI-The patties were discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the flip top portion of both the sandwich flip top cooler and the back cookline flip top cooler holding product above 41F. CDI-All items were removed from the top portion of the units and brought to the walk in cooler for rapid cooling. The reach in parts of both units were holding at required temperatures. Discussed ensuring the lids are kept closed to help maintaining temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 cheese, sausage, hollandaise sauce, salsa, spring mix, carrots, roast beef, prosciutto with either no date label or past their time/temperature date marking requirements. CDI-The spring mix, roast beef, carrots, and sausage were discarded, and the rest was properly back dated to when the product was prepared. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed no time stamps for the eggs stored above the cookline. CDI-The time was written. |
|
31
|
0
|
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 bowtie salad, greek salad and containers of made salads cooling in the front display case. CDI-The bowtie salad and the greek salad were prepared today and placed into the walk in cooler. The containers of salads had been made on 10/19 and had not been moved since, so they were discarded. |
|
32
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf
Observed potatoes on the counter at 95F. After asking when the product was pulled out of the oven it was found that it had just been pulled. CDI-Since the potatoes were not fully cooked to 135F for hot holding, the product was placed back into the oven to finish cooking. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed small flies in the facility around the 2 prep sinks and the back bagel room hand sink. Management is working with a company to reduce amount of flies in the facility. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed a sheet pan used for bacon stored ontop of the dirty trash can. CDI-The sheet pan was removed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the walk in cooler, the insides and door frames of the display case. Have cleaned. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed water leaking to the spray nozzle at the 3-compartment sink. Have repaired. |