| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment, Utensils, and Linens (P)
Observed a strand of hair on surfaces of roasted potatoes at main prep line;FOOD-CONTACT SURFACES shall be stored in a manner that prevents potential contamination during storage. Even though food employee had a hair restraint (Pf)FOOD shall only contact surfaces of:
(A) EQUIPMENT and UTENSI.LS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code;.CDI- Roasted potatoes was voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- (P)REPEAT
Observed a carton of liquid eggs being stored at upright breakfast reach-in-cooler at a temperature of 52 degrees Fahrenheit. According to food
employee when asked at 01:15p.m. eggs was last used between 11:30a.m. and a numerous amount of potato salad containing eggs on counter top at 51F.Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below.CDI- Food employee voluntarily discarded potato salad that was sitting out on counter top and carton of eggs. Suggested temperature logs to maintain temperatures. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
There was a container of roasted potatoes,pans of meat loaf and roasted potatoes and a container of sourcream that had been transferred from original container in upright reach-in-cooler and various house made snack products at Snacks and such upright reach-in-cooler(i.e. yogurt parfait, deviled eggs, fruit cup containing cut melon,etc.) stored for more than 24 hours without a label.(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, 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. CDI- PIC voluntarily labeled items. According to PIC establishment usually store foods in snack and such reach-in-cooler between 1-2 days. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
Observed a bucket of QUAT Chemical sanitizing solution at breakfast make line at a concentration of 500PPM generated on-site applied to food contact surfaces shall meet the requirements specified in 40 CFR 180.940 tolerance exemptions for active and inert ingredients for use in food contact surface sanitizing solutions.Sanitizer solution shall me maintained at a concentration upon manufacturers instruction and/or 200-400 ppm.CDI-Person-in-charge disposed sanitizer and re-made solution at 300ppm. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)/47. Good repair
Observed flip top unit at main prep line holding at 53 degrees Fahrenehit. Observed that lids were rempved from the top of unit and EQUIPMENT for cooling FOOD, and holding cold and hot FOOD, shall be able to fulfill capacity to provide appropriate FOOD temperatures. Although there is a walk-in-cooler and three additional refridgerant units establishment shall maintain main unit in good repair. Lids shall also be re-provided to assist with the maintenance of temperature. According to Person-in-charge a work order will be submitted to service unit. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing(A) and (B), (C)REPEAT
Observed stacks of coffee filters on soiled countertop in coffee station and Uncovered plastic stirrers at self-serve station; Single use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Single use article can be stored in a manner that prevents potential contamination including covered, inverted, original packaging or a dispenser that allows you to obtain one at a time) Informed Person-in-charge. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces- C -REPEAT
Cutting blocks at the prep stations are deeply stained, discolored and shall be free of the deep cuts. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded and replaced if they are no longer capable of being resurfaced.Person-in-charge submitted a work order to replace blocks. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)- REPEAT-
Observed a soil accumulation, frozen food spillage and deep stains from old food spillage on surfaces of upright freezer gasket and interior lower surfaces. Exterior surfaces of dispenser where utensils are stored containing a moderate amount of debris, mobile cart storing condiments adjacent to prep station. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.In addition, perimeter of gaskets at reach-in freezer in dry storage storing bread shall be cleaned and maintained. EHS informed Person-in-charge. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions- (C)- REPEAT
Floor and wall surfaces beneath and between shelving units throughout establishment including warewash area,walk-in cooler,kitchen and base coven in coffee/beverage station. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. EHS notified person-in-charge. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention (C)
Vent hood conduits contained a moderate amount of grease deposits Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.Vent systems shall be cleaned and maintained. |