| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed porduce stored over washed ready to eat foods in the walk in cooler. CDI- PIC rearranged the order. |
|
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 dishmachine not properly sanitizing. CDI - PIC repaired the dishmachine, PIC stated that there was a kink in the sanitizer hose. Sanitizer was observed at 100 ppm of chlorine. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon final cook temperature at 127F. CDI - PIC place back on grill and cooked to 172F. -REPEAT- Keeping at half demerits, since no other final cook temps were observed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed the following foods temped above 41F: kales, mixed greens, caesar dressing and creamy garlic dressing - salad prep cooler; andouille sausage, salmon cakes - prep/reach in cooler; shrimp and beef - cooler drawer
CDI - Kale and mixed greens (prepped today) were placed back into the walk in cooler to cool down. Dressings and salmon cakes were voluntarily discarded. Andouille sausage (prepped today) was placed back into the cooler. Shrimp and beef in cooler drawer - ensure the drawer is closed all the way to ensure cold holding is maintained in the unit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rice, broccoli, smoked salmon and feta cheese did not have a date mark. All of these were prepped/opened yesterday. CDI - Allowed the PIC to properly date. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- REPEAT- Observed all shakers and squeeze bottles on the cook line without a label. -REPEAT- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed in use salad prep bowl set over exposed food -Kale at the salad prep station. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in buckets at 150ppm of quat. CDI- PIC remade the sanitizer and are now at 200 ppm of quat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishwasher drying equipment and utensils with a towel after washing. CDI - Discussion with PIC on this process, dishwasher rewashed dishes and utensils |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Keep closed to prevent attracting and harboring pests. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -. Observed ceiling in need of repair due to damage near cook line. Observed dirt and dust build up on vents near cook line. -REPEAT- |