| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- C - Observed two employee beverages on shelving next to oils and one stored with food in the walk in. Store employee beverages away/separate from food, equipment, and single-service articles to prevent contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance- Pf - Observed a mop bucket and speed rack stored in front of the rear handwashing sink and a dirty container stored in the front handwashing sink. Maintain access to handwashing sinks at all times. Hand sinks may not be used for anything but handwashing. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- P - Observed homemade fresh mozzarella sitting on the counter not under any temperature control (75F). Maintain TCS foods in cold holding at or below 41F. CDI- Referred PIC to Niketa Patterson to create SOP/HACCP plan for making fresh mozzarella. Advised that mozzarella be discarded at 3pm when the facility closes. |
|
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 - Dates needed on deli cheeses and meats in the low reach in cooler held more than 24 hours. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Discussed placing dates on containers instead of wrapping because they are constantly rewrapped throughout the day. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers- Pf - REPEAT- Label needed on one working container of sanitizer at the 3 compartment sink and container used for sanitizer on the line. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottle labeled. Also label spray water bottles so they are not used for toxic material storage. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- Pf - REPEAT- All items in the flip top temped cooling from prep approximately two hours. Use methods such as open/vented shallow pans, large ice baths and active stirring for cooling. Cold air must flow around product to remove the heat. CDI- Discussed placing all sliced or prepared foods into the walk in immediately after prep so they cool to 41F before placing into the flip top. This unit is not meant to cool foods. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food- C - REPEAT- Labeled still needed on some bottles of oils and small containers of spices/dry goods throughout the kitchen. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises- C - Observed bottles of oil stored on the floor. Store food in a clean, dry location, not exposed to contamination and keep at least 6 inches above the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations- C - Observed several wet wiping cloths stored on prep surfaces. Hold in-use wiping cloths in sanitizing solutions between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- C - Observed a torn gasket on the low reach in cooler. Maintain all equipment in good repair. Replace.
4-205.10 Food Equipment, Certification and Classification- C - Observed a few crates used for storing shelled eggs in the walk in cooler. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. Replace with commercial shelving. |