| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Process of cleaning of utensils need to follow a rinse wash sanitize with appropriate concentration of sanitizing solution. PIC was demonstrating process and was not sanitizing equipment. Utensils need to sit in sanitizer solution and then moved to drying racks. Stacked after utensils are completely dry. CDI Education and equipment was cleaned and sanitized using above referenced procedures. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two bags of grated cheese noted 44 degrees had been out for three hours. CDI cheese moved to freezer |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Numerous containers without date marking. PIC noted had been in establishment over 24 hours.
CDI inventory was date marked |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Concentration of bleach solution found at lesser concentration. CDI Bleach was added to concentration. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.11 Stored frozen foods shall be maintained frozen. Fries found in cooler at 43 degrees. PIC fries moved to freezer. PIC removed fries from freezer to cook them and they were placed in reach in cooler temporarily until being returned to freezer. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
Thermometer was not found to be with in acceptable range. CDI, thermometer recalibrated.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility only able to provide a dial stem probe thermometer and no thin probe thermometer. Verification required. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Flour and spice containers were found without any labels on container. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Cloth noted under cutting board held in between uses. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Process of cleaning in two compartment sink needs to be followed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Holes cracks and areas noted throughout the facility. |