| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Person In Charge (PIC) not able to find a copy of the employee health policy and was not sure what illnesses needed to be excluded from work. Correction - PIC was given a copy of the Food Employee Reporting Agreement. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
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.
Raw turkey breast stored above baked ham and raw chicken thighs stored above ground beef. Correction - Products were rearranged in the correct order. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Can opener was visible soiled. Correction - Person In Charge (PIC) placed the can opener into the three compartment sink to be cleaned.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Person In Charge (PIC) says the can opener is cleaned at the end of each day. Correction - PIC was instructed that food contact surfaces must be cleaned at least every 4 hours or as needed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Sausage gravy was found in the walk in cooler that had been cooling for about 75 minutes at 94. PIC attempted to rapidly cool the gravy, but gravy was not able to cool to 70f or lower within 2 hours. Correction - gravy was discarded by PIC. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Quiche was left out at room temperature for approximately 45 minutes and the temperature was observed at 110f. Chicken strips heated and left out at room temperature for 30 minutes observed at 92f. Correction - PIC had Quiche quickly reheated and held hot at 186f and Chicken strips reheated to and held at 196f. |
|
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
Hot dogs and chili were left out at room temperature for 45 minutes and temperatures were observed 85f for the hot dogs and 83 for the gravy. Correction - PIC Quickly heated hot dogs to 182f and the chili to 190f and both kept warm above 135f until serving. |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Employee had date marked gravy with preparation day 9/25 and discard day 10/03 (9 days). Gravy had been prepared that morning. Correction - PIC dated product the correct discard date (9/29). |
|
27
|
0
|
Food additives: approved & properly used |
No |
No
|
No |
3-202.12 Additives (P) Foods may not contain unapproved food additives or additives that exceed amounts specified in 21 CFR 170-180.
Packaging of modified food starch is not available and the PIC is not sure of the approved serving amount. Correction - PIC will get product information including the serving amounts from the manufactures web sight. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Sausage gravy was observed cooling slowly in the walk-in cooler in a metal pan with tightly fitted covering. After unsuccessfully attempting to quickly cool the sausage gravy by placing the pan into an ice bath, the gravy was discarded. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
A significant gap was observe under the back door leading to the outside of the building and dumpster area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Rusty speed rack in the walk-in cooler. |