| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed the slicer, chopper, and shredder all containing dried on food debris. CDI-All items seen with food buildup were moved to the dish pit for proper washing, rinsing, and sanitizing. REPEAT. |
| 18 |
0 |
Proper cooling time and temperatures |
No |
No |
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
Observed salsa cool roughly 5 degrees within an hour of cooling. CDI-The product was placed into a smaller pan and moved to the walk in freezer to rapidly cool the product. |
| 20 |
0 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed whole chicken and salmon holding above 41F today. CDI-The whole chicken was in the 4th man station and was moved to the drawers of the station, and the salmon was in the tall reach in cooler near the stove and that was moved to the walk in cooler. REPEAT.
*Huge improvement on cold holding, they were the only two items out of temperature today. Points decreased. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
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 salsa with cooked vegetables cooling in a large container not conducive to cooling. CDI-The product was moved to a shallow pan to facilitate proper cooling. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in the facility even in the dining area. Increase pest control methods. REPEAT. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed a wet cloth being stored on the shelving in the meat walk in cooler. CDI-The cloth was removed.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed a sanitizer bucket stored on the ground. CDI-The bucket was moved. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelving to the two tall reach in coolers. Have replaced. REPEAT.
*Manager explained that they are ordered and should be in within the week. Points kept the same today. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the bottoms of the drawer coolers, pizza coolers, and the 3-door beer/juice cooler at the bar. Have cleaned. REPEAT. |
| 54 |
0.50 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
Yes |
Yes |
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking.-C
Observed cell phone stored in the salad box. The salad box is currently only holding empty sauce bottles. CDI-The phone was removed. REPEAT. |