| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Observed PIC pick up thermometer, wipe the stem with his bare hand, then insert the probe into reheating beans. A temperature measuring device should be cleaned before and after each use. CDI - Alcohol wipe used to clean thermometer probe and beans were brought to a boil. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Repeat - Hard boiled eggs in the prep unit were at 41F on the bottom and 47F at the top. Cold TCS foods shall be maintained at 41F or below. CDI - top voluntarily discarded by PIC. Unit cover closed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) A tray of portioned buttermilk ranch cups, cut watermelon and some cooked chicken breasts were observed with dates of 5/8 and a pan of pork belly was dated 5/5 (but PIC states that is when it was frozen and it wasn't updated when thawed), a clear container of tomato sauce dated 5/3 was observed in the back of the tall reach in cooler. TCS foods shall be marked with the prep date and then consumed or discarded within 7 days . CDI - Items voluntarily discarded by PIC. Educational discussion held with PIC about dating prepped, frozen and thawed foods. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) Cooked onions were observed in the steam table at 98F. PIC states they were being held for 4 hours then discarded. There is no written TPHC policy or time tracking. A written TPHC policy must be established when using time as a public health control. CDI - Onions were voluntarily discarded by PIC when they reached their 4 hour hold time. Educational discussion and a blank TPHC policy left with PIC to use if they wish to continue using time. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Light gap observed along the rear exit. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Two food employees observed with uncovered beards |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Several wiping cloths observed on the counter, in the bottom of the rinse basin of the sink, and hanging from a pocket. Keep wiping cloths in sanitizing solution in 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) Condensation observed pooled in the bottom of reach in coolers. Have equipment repaired, serviced, or replaced when needed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat (C). Half full buckets observed on the floor to catching water that overflows from the receiving air break, due to slow drainage and greasy buildup. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floors and floor sinks observed in need of additional cleaning along edges and in hard to reach areas.
. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)Employee phones and glasses observed positioned above food and prep surfaces. Place employee items on lower shelves where they do not risk contaminating food, prep surfaces or utensils. |