| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. (P)
Ready to eat Ham stored on bottom shelf with raw beef. Raw shelled eggs stored above cooked food. In freezer cooked shrimp stored with open bacon, no longer in commercially sealed
CDI> Rearranged, corrected by PIC. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize as instructed on manufactures intended instructions. Quat ammonium sanitizer solution in 3 comp at 115, intended to be used at a temperature between 65 and 75 to be effective. CDI: remade by PIC. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P) Pinto beans on hot bar at 121 CDI: Voluntarily discarded by PIC, no indication of time. |
|
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) Lettuce, tomatoes, macaroni salad, chicken salad at 44-47 on salad bar. Within 4 hrs, placed in back prep cooler to cool. Equipment is blowing 36, cool air escaping due to misfit of pans, causing poor circulation of cool air. |
|
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) green beans, sweet potatoes not date marked. CDI: PIC knowledge of cook date, date marked by PIC. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. (P) Time not indicated for hot holding, or cold holding items on the buffet line. CDI> Buffet items switched out and time indicated at the start. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer bucket stored on the floor, relocated by PIC. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used according to manufacturers intended instructions. 2 Gourmet Croc pots within facility, intended for household use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floor throughout facility needs additional cleaning. |