| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(1) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw hamburgers were being stored above bacon, Eggs and Veggies in the single door refrigerator. Food shall be protected from cross contamination by except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from raw RTE including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE such as fruits and vegetables CDI- The raw hamburger was put into a leakproof metal container. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Gravy was not cooling properly and would not reach a temperature of 70F or below within 2 hours. Cooked TCS food shall be
cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- Food almost at the 2 hour mark and was then reheated to165F in the microwave and then placed in a metal shallow pan and put into the freezer to cool properly. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS food in the prep cooler was cold holding above 41F, the slaw was holding at 44F, sliced cheese was at 48F and the cut tomatoes were at 45F in the top of the prep cooler, Sliced ham in the bottom of the prep was at 47F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C) of this section, TCS Food shall be maintained 41F or less. CDI- The food was prepared at 9 am and was time stamped to be discarded at 1pm. The PIC turned down temp of the cooler during the inspection. The Health department will be back within 3 days for a verification visit to determine if the cooler is working properly. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Food in the bottom of the prep cooler and in the 2 door cooler in the back were not date marked. TCS foods shall be held for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- PIC was able to identify the date prepared and date marked the items. PIC is ordering date marking stickers. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (A)(1)(2)(3) Cooling Methods (Pf) The gravy in the single door cooler was not cooling at the appropriate rate and would have failed to cool within the 2 hour mark. Cooling shall be accomplished in from 135F to 70F within 2 hours and 135F to 41F in 6 hours by using one or more of the following methods based on the type of food being cooled; by placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment CDI- food was reheated to 165F within 2 hours and then placed in a shallow metal pan and then put into the freezer to cool properly. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 (B)(1) Wiping Cloths, Use Limitations (C) Wiping cloths were found being stored on prep counters and the sanitizer bucket was mixed with soap causing the concentration to be diluted. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at food grade concentration. CDI- the sanitizer bucket was remade to reach food strength concentration of sanitizer and the wiping cloths were placed in the bucket. CDI- the sanitizer bucket was remade to reach food strength concentration of sanitizer and the wiping cloths were placed in the bucket. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (A) Good Repair and Proper Adjustment - Equipment (C) - The prep cooler was not properly holding food at 41F or below, the PIC turned the cooler down and will continue to monitor the temperatures. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. The Health department will be back within 3 days to verify the cooler is working properly. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain (C) - The outdoor dumpsters should be placed on an impervious surface and sloped to drain. Outdoor refuse areas shall be constructed in accordance with law and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 (A) Cleaning, Frequency and Restrictions (C) - Various non food contact surfaces throughout the facility need to be cleaned, clean any surfaces that have not been cleaned on a regular basis. Physical faculties shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Repair the hole in the floor of the kitchen. Physical facilities shall be maintained in good repair. PIC stated that the floor will be repaired on Friday. |