| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Cooked and ready-to-eat foods such as wrapped deli meats are stored on bottom shelf of 2-door reach-in between two bins of raw chicken, opened package of meatballs stored on top of wrapped raw chicken in a small pan in the refrigerator - CDI: cooked and read-to-eat foods stored moved above and adequately separated from raw chicken. No visible evidence that cooked and ready-to-eat foods have been contaminated with raw chicken. Cooked and ready-to-eat foods shall be stored above all raw meats. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 - Slicer is soiled with dried-on meat on the blade and in tight areas, can opener blade is soiled, and a couple of utensils are soiled - CDI: will be washed, rinsed, and sanitized as soon after lunch rush as possible. Food contact surfaces shall be clean to sight and touch.
4-703.11 - Utensils are quickly dipped in sanitizer - CDI: discussed and then they were immersed for at least 10 seconds. Contact time is 10 seconds or more for chlorine sanitizer.
4-501.114 - Chlorine sanitizer in sink is a little less than 50 ppm - CDI: bleach added which increased strength to more than 50 ppm. Strength for chlorine sanitizer shall be 50-200 ppm. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-403.11 - Spaghetti sauce in large, covered food storage pan in 2-door refrigerator made this morning is not cooling properly - divided into 2 pans, put on top shelf in walk-in refrigerator, uncovered, and then moved to freezer, uncovered. Foods shall be cooled: Step 1) from 135f down to 70f within 2 hours, then Step 2) from 70f down to 41f or below within 4 more hours. See Temperature Chart for temp observations. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Spaghetti sauce in two wells is 121-145f, and meatballs in one well without water in bottom of pan are 103f (top layer), 125f (middle layer), and 145f (bottom) - CDI: spaghetti sauce is stirred so temperature levelled out at approximately 140f. Water is added to pan of meatballs with no water and covered in plastic. Hot foods shall be kept at 135f or above. Stir sauce frequently and put water in bottom of pan of meatballs, and cover with plastic under lid. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Sliced turkey in top of prep refrigerator on fryer line is <41 in bottom of pan but at 43 at top of pan and piled above the fill line. Raw chicken, sliced ham, and sliced salami in bottom of same refrigerator are 42-43f - CDI: top layer of turkey above fill line moved to another refrigerator with other sliced turkey to cool back down. Some food moved out of this refrigerator to create more air circulation, and repair person called. Refrigerator is in tight area on cook line between grill and oven. Tomato sliced his morning in top of same refrigerator is 45 - CDI: switched with pan of tomatoes in 3-door refrigerator.
EHS will return within 3 days to check temps of this refrigerator. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Deli meats from thawing in refrigerator after being sliced and frozen are only marked with slice/freeze date, which is Day 1 - CDI: when removed from freezer to thaw in refrigerator, label the food with that date as well, which will be Day 2. Pizza sauce has no date. Ranch dressing has no date. Pan of sliced turkey thawing in walk-in refrigerator is dated correctly on plastic wrap, but the date on the outside of the pan is a January 2026 date. Frozen lasagne has not date. Meatballs in open bag in refrigerator are not dated. Pan of spaghetti sauce is dated today but was prepared yesterday. CDI: all date violations were corrected with either removing old date stickers, dating the product, or correcting the date. Ready-to-eat foods shall be marked with the date the package is opened or the food is cooked - this is Day 1. If foods are frozen after opening/cooking, Day 1 is the date the package is opened/food is cooked, Day 2 is the date the food is removed from the freezer. This date needs to be marked, as well. If food is used within 24 hours of opening/cooking, no date marking is required. Food shall be served or discarded by the end of Day 7. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 - During last regular inspection, Time As a Public Health Control (TPHC) was put in place for pizza sauce, shredded cheese for pizza, and........ Owner states they are no longer using this, and pizza prep employee is supposed to only be using very small pans of sauce and cheese which are to be kept in top of pizza prep refrigerator in area, but today larger pans of both were in the pizza prep area, and the pans are being walked to the other end of the kitchen frequently to be put back in refrigerator. Both were approximately 43-45f, so since they are not being kept at 41f, TPHC is strongly suggested. Determine whether you want to use TPHC or use temperature (41f or below) for these foods. If they cannot be kept at 41f or below, you must use TPHC. To keep foods at 41f or below, chill pans are another option. Discussed.
EHS will return within 10 days to monitor either temperatures or TPHC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.14 - Spaghetti sauce made this morning and stored in large, covered food storage container is not cooling properly. See temperature chart. Foods shall be cooled by approved methods depending on the food to be cooled. Ice paddles, freezer, thin layers, no cover, adding ice, etc are approved methods of cooling as long as time and temperature parameters are met. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11 - One stem-type thermometer of four is accurate - CDI: others either taken out of use or adjusted immediately. Stem-type thermometers shall be accurate. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Few dry ingredients are not labelled. Dry ingredients shall be labelled with the common name of the food. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 - Handles for scoops in dry ingredients are in contact with the food (flour, chicken breader, sugar, etc.). Each of these scoops does have a handle, but the handle shall be up, out of the food so the employee does not have to touch the food to get to the handle. CDI - immediately corrected by either removing scoop from bin or placing handle up. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 - Clean utensils after being washed, rinsed, and sanitized are placed on food preparation sink and propped on drainboard for soiled utensils while soiled utensils are on the same drainboard. Owner states this does not usually happen. She said she will have them wash batches of utensils more frequently. If more air-drying space is needed, please provide. We can discuss. Once utensils are washed, rinsed, and sanitized, store them in a clean location to air-dry but not so they may get contaminated from soiled utensils. Utensils on the shelving to the right of the slicer that are below barrier are receiving splatter from slicing meat. Either move the utensils or provide an approved, effective barrier to prevent contamination. |