| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food in walk in cooler and expo line salad prep cooler. CDI- Drinks removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Pf Observed back room handsink used as main handsink for bar, out of order, unusable. PIC will convert dump sink in bar to bar handsink as temporary solution. Have handsink repaired/ replaced. Will follow up within 10 days that handsink is repaired/ replaced. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above RTE sauces in prep cooler on cookline and raw eggs stored above zucchini in walk in cooler. CDI- Raw eggs moved and stored below RTE foods.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (tomatoes, lettuce, etc.) above washed and cut RTE lettuce.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of marinara oil and spice ingredients stored un-covered in walk in cooler above dusty shelving. CDI- Containers covered. |
|
18
|
1.50
|
Proper cooling time and 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 45F. -P Observed a few foods in process of cooling that were not cooling at fast enough rate to reach proper cooling requirements including several pans of lasagna covered with parchment paper cooling approx. 2hrs at 80 degrees, 2 deep tubs of alfredo sauce cooling for un-known amount of time at 90-105 degrees, 2 deep tubs of spaghetti meat sauce cooling approx. 5 hrs at 58 degrees. Lasagna parchment paper removed and lasagna cooled to 65 degrees within the next 20 minutes. Alfredo sauce voluntarily disposed of by PIC as time cooling began could not be verified. Spaghetti meat sauce moved to ice baths on flat pans, observed at 38 degrees 1 hr later. Recommend facility use a cooling chart to track progress of cooling foods. |
|
20
|
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 Observed mozzarella cheese on make table of pizza prep cooler at 53 degrees. Cheese was stored above make table chill line. Cheese had been placed in cooler less than 30 min. earlier, moved to walk in cooler to chill. Observed mozzarella cheese and cut tomatoes in expo line salad prep cooler at 50 degrees. CDI- Items had been in cooler less than 2 hrs earlier. Tomatoes and cheese moved to walk in cooler to chill to 41 or below. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed deep tubs in use to cool spaghetti meat sauce and alfredo sauce. Observed lasagna with parchment paper on top preventing lasagna from cooling properly. Observed lasagna portioned, tightly wrapped, and deeply stacked while cooling since room temp prep. Observed deep and tighly covered tubs of lettuce cooling from room temp prep. CDI- Reviewed proper cooling methods with PIC, spaghetti sauce placed on ice bath, lasagna vented, alfredo sauce disposed of, stacked lasagna single stacked on flat pan, lettuce spread on flat pans. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometers in several prep coolers on cook line. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tubs of lettuce stored on floor in walk in cooler. CDI- Lettuce stored off the floor.
3-307.11 Protect food from contamination sources. Observed empty shell egg crate stored on top of portioned cups of butter. CDI- Egg crate and butter voluntarily disposed of by PIC. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a cook wearing a watch while preparing food. CDI- Cook removed watch. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed expo line salad prep cooler with a broken lid held with tape and a torn gasket. Observed pizza prep cooler on cook line with a torn gasket. Observed a number of racks in walk in cooler showing significant rust, needing replacing soon. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken baseboard tile in walk in cooler and at handsink near walk in cooler. Handsink near walk in cooler needs re-caulking. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Racks in walk in cooler need cleaning of dust and build up. |