| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-202.15 - Package Integrity: Food packaging has be in good condition, intact and protect the food inside. Pf ** Dented cans identified on rack. CDI PIC removed cans to be sent back to vendor for credit. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P.
** Raw hamburger meat stored over Cooked meat loaf in the Walk in cooler. CDI PIC restored storage order. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
Yes
|
No |
3-403.11 - Reheated for Hot Holding: Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P ** Multiple food items from the previous day was not reheated properly to 165 and placed into hot holding. CDI PIC educated staff to ensure all foods that are reheated to 165. Those items were reheated to the temperature of 165 F (items were stored in HH for 45 min). |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
** Several Hot hold food items were not at 135F (improper reheating). CDI PIC Items were reheated to 165 F and placed back into Hot holding. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
All items in the Make top was discarded. Food items ranged from. 50 to 56 degrees. CDI PIC all food items were discarded. Make top was accidentally set to 46 degrees and was promptly adjusted back to 35 to maintain proper food temperature at 41 and below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
** RIC had a few items that were not date marked. CDI PIC date all items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 - Restriction and Storage: Medicines that are in a food service establishment for the employee?Ts use shall be labeled with a legible manufacturer?Ts label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles P ** Medication was identifed in food prep areas. CDI PIC removed items in a way to prevent potential contamination. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 - Food Labels: Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Pf ** Spices in secondary container and was not labeled. CDI PIC labeled the container. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. ** A few flies noted within the Facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 - Linens and Napkins, Use Limitation: Linens and napkins may not be used in contact with food unless they are used to line a container or the napkins are replaced each time the container is refilled for a new CONSUMER. Cook used a wiping cloth to absorb grease from meat product. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) **Wet stacking identified on clean dish rack. |
|
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 shall be maintained in good repair. ** Burnt out light bulbs identified under all hoods. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. ** 3 Compartment sink has a slow leak. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 - Designation: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
**Cell phones located in food prep areas. All phones and personal items need to be stored in designated areas. |