| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)-Food employees shall wash their hands in between handling raw meats/before handling clean utensils, or donning gloves to work with ready to eat foods. Observed cookline staff place raw burger on grill, change gloves and handle spatulas at cookline, then grab clean container to remove items from oven. CDI by having staff remove gloves, and wash hands before donning gloves to handle ready to eat food or clean utensils. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(4) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)-Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings.
Unless product is in-use during lunch/dinner rush, keep frozen foods covered or tightly wrapped. Noted cracklin's in upright freezer uncovered. CDI by PIC covering these with a lid. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)-Food contact surfaces shall be clean to sight & touch. Round metal piece inside of lid for commercial pressure cooker had buildup and sticky residue. CDI by PIC removing piece & moving this to warewashing. Soaking may be required. Onion slicer had dried pieces of onion still on it and had not been used today. CDI by PIC moving this to warewashing. Deli slicer (not used today) had buildup of food behind metal guard that holds sharpening head. Instructed PIC to break this down & wash, rinse, sanitize more thoroughly. Few metals pans in clean utensil area had bits of food and/or sticker residue on them. CDI by moving them to warewashing area for re-washing.
4-702.11 Before Use After Cleaning (P)-Food contact surfaces shall be sanitized after washing. PIC reported that drink & tea knozzles are stored overnight in sanitizer to clean them. Reminder that tea and drink knozzles should be washed, rinsed, and sanitized daily, not just soaked in sanitizer. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)-Reheat all TCS foods from 41F to 165F within 2 hours. Equipment used for reheating should be designed & intended for cooking & reheating. Noted today beer cheese reheating in soup warmer. CDI by PIC moving cheese to a water bath on stove-top. CDI by rechecking at 165F within 2 hours. Open package of mashed potatoes in bottom of oven (reported as heated/cooled from yesterday) only reached 115-135F within 1 hr. 45 minutes. CDI by PIC moving these to microwave for rapid reheating to 165F. Reminder that commercially sealed packaged products, reheated for the first time should rise from 41F to 135F within 2 hours; however products cooled and then reheated must reach 165F. When microwave is used for reheating, all parts must reach 165F and the food must be rotated, stirred, covered, and allowed to stand for 2 minutes after reheating. PIC reported that items are removed immediately. Reminder to allow to stand for at least 2 minutes. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)-Cool all TCS foods from 135F to 70F within 2 hours and from 70F to 41F or less within an additional 4 hours. Chicken & dumplings in a tall plastic container in walkin measured 41F on outer parts of container; however center of product was 52-53F. Item had been cooled from last night. CDI by voluntary disposal by PIC. SEE COOLING METHODS. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)-Datemark all cold TCS foods, counting Day 1 as the date of opening. Discard any remaining item at the end of the 7 day datemarking period. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)-Shepherd's pie in walkin wasn't dated, and per PIC was prepared last Monday. CDI by PIC voluntarily discarding this. If prepared 3/16, item should have been discarded by the end of 3/22. One sheet pan of wings in walkin were dated as prepared 3/16, and were voluntarily discarded by PIC (should have been discarded by end of 3/22). Pickled onions that are made using heated brine were dated as prepared 3/15. CDI by PIC voluntarily discarding this (should have been discarded by 3/21). Meatloaf in walkin, slaw in top section of prep cooler, and pasta salad in top section of salad cooler were all prepared yesterday, but not datemarked. CDI by PIC datemarking these so that if not used within 24 hours, they will be marked. Also reminder to keep items that are moved from bulk to prep coolers (slaw & pasta salad) dated with date that corresponds to its prep/cook date. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)-Label all working containers of chemicals with their contents including sanitizers. Two spray bottles of chemicals across from cookline had labels that had faded. CDI by PIC discarding contents in one, and re-labeling the other product. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)-Cool TCS foods by separating into thinner, smaller quantities in shallow pans, using ice baths, ice wands, walkin freezer for short periods, or other means to effectively cool. Keep these uncovered or loosely covered until they reach 41F or less. Deep plastic container that held thick chicken dumplings is not an effective method for cooling. Use ice wands and recommend using metal containers whenever possible. Ice baths can also be setup around pans in clean/sanitized prep sink. Adding ice directly to the chicken dumplings during the cooling process is also an option. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Equipment shall be maintained in good repair & proper adjustment. Remove few areas of rust forming on gold dry storage shelf, and rust from legs of any equipment. Air drying shelves were installed above 3 comp. sink and free standing shelves removed. Wood used to mount these to the wall should be sealed so that they are non-absorbent & easy to clean. Few red plastic lids for containers in clean utensil area were started to split all the way through & should be replaced. Address lid that is loose on the interior at the salad prep cooler. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.113 Mechanical Warewashing Equipment, Sanitization Pressure (C)-The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine shall be within the range specified on the machine's data plate and may not be less than 5psi, or more than 30 psi. During inspection the pressure measured above the range specified by the manufacturer and was 40psi. Work with repair tech/and plumber as needed to address this. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)-Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. General cleaning needed to address buildup on floors in walkin's and speed rack in outside walkin. Shelving and gaskets in reach-in equipment need additional cleaning, along with stove-top backsplash where buildup was noted. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.19 Closing Toilet Room Doors (C)-Toilet rooms shall be completely enclosed and provided with a tight fitting and self-closing door. Repair/replace self-closer on employee bathroom door. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C)-Keep sliding door closed on dumpster. Today one sliding door had been left open. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)-Address buildup along floors, especially underneath equipment, and along floor/wall junctures throughout kitchen. Grease buildup noted on floor to the left of the oven/stove-top combo. Deep cleaning needed also along dining room floors. Remove any stained/splashed areas on ceiling above pressure cooker/back prep area. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Re-attach loose piece of FRP trim at mopsink. Some areas of dining room hardwoods have significant damage (center of room). It was reported that floor estimate has been made by contractor. Please email spec sheets of material to be installed to EHS at melanie.torres@apphealth.com before purchase & install. Replace sheetrock on ceiling in employee bathroom where removed to repair water damaged ceiling, as planned in coming weeks. Few ceiling vents in kitchen are beginning to rust. Touch up back door where interior bottom is chipping. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C)-Lighting beneath hoods at cook surfaces shall be at least 50 ft. candles of light. Replace one bulb where missing underneath hood. PIC reported electrician has been consulted for repair.
6-501.14(A) Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)-Additional cleaning needed around ceiling vents in kitchen and nearby light fixtures. Intake & exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, or other materials. |