| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by separating raw food from ready-to-eat foods and arranging each type of food in equipment so that cross contamination of one type with another is prevented and shall be kept covered. Raw fish stored with produce in 2 door cooler and food uncovered in FP cooler. CDI-Pic rearranged items in 2 door cooler to meet storage requirements and covered food in FP cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch. Produce prep sink and vegetable slicer are visibly soiled and not in use. CDI-All food contact surfaces were clean and sanitized during visit. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Hot TCS foods shall be maintained at 135°F or more. Shredded chicken and ground beef located on steamtable temping below 135°F. Based on conversation with PIC, foods were reheated above 165°F and placed on steamtable. Steamtable was turned on at the same time as placing foods on steamtable. Ensure equipment is turned on and heated properly before storing foods in these locations. CDI-PIC reheated foods above 165°F due to being within time frame for reheating. |
|
22
|
1.50
|
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): Cold holding TCS foods shall be held at a temperature of 41F or less. Diced tomatoes and shredded cheese temping above 41°F in FP cooler. CDI-Items were relocated to walk-in cooler to cool before placing back into top of FP cooler. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) Chemicals taken from bulk shall be properly identified by labeling container with common name. Bottles stored at warewasher and at three comp sink are not properly identified. CDI-Pic labeled containers.
7-202.12 Conditions of Use (P): Toxic materials shall be used in accordance with manufacturer’s label directions. Observed fly spray stored in kitchen at three compartment sink. CDI-Pic removed from kitchen. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Must allow dishes to be air dried before stacking. Observed several pans stacked wet. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C): Single -service items shall not be reused. Observed styrofoam cup stored in dry foods. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C):Warewasher is not in use and needs to be repaired. Hot water is not reaching the minimum hot water temperature for sanitizing. Three compartment sink is used for washing utensils at this time. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Utensil rack located at back entrance and FP cooler needs additional cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Acoustic ceiling tiles are not approved to be used in restrooms. Replace bulbs where needed under hood system. |