| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken and steak observed inside of the upright freezer that had been opened were stored above opened pre-cooked items. Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. CDI PIC moved raw food items to the bottom shelf. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Can opener and dicer observed in storage had food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI Items taken to three-compartment sink to be washed. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (Pf) Raw shell eggs observed beside flat top. PIC stated a carton of eggs are left out and used within an hour. Written procedure shall be prepared in advance, maintained at the food establishment, and made available to the regulatory authority. CDI Written procedures given to establishment for eggs to be held out of temperature control for four hours. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Salmon found inside the upright cooler measured 70F. PIC stated it was recently removed from a can and placed into the deep plastic container. The salmon was in a deep container that was competently full and compacted while under a sealed lid. Time/temperature control for safety food shall be cooled within 4 hours to 41 F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned food items. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. CDI Salmon was partially spread onto a sheet pan and placed back into the upright cooler. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Two containers of sugar observed under prep table without label present. Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloth observed hanging from prep sink. Another wet wiping cloth was observed hanging on sanitizer bucket. Hold in-use wiping cloths in sanitizer between uses and laundry daily. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Clean cutting boards were stored behind facuet handles at the three-compartment sink. Store cleaned equipment, utensils, linens, and packages in a clean, dry location. REPEAT
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Drink cups available to customers are displayed without a protective barrier around the lip portion. Single-service knives kept in consumer area were unwrapped and stored in a way customers will handle to food-contact surface. Single-service articles that are intended for lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. REPEAT |
|
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) Shelves inside of the upright cooler are rusting and beginning to chip. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Drying Mops (C) Mops observed hanging with the handle down. After use, mops shall be placed in a position to air-dry without soiling walls, equipment, or supplies. |