| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed basement handsink with a wet wiping cloth stored in the basin. Item was removed by PIC upon discovery. Keep handsink free and clear of obstructions at all times. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a single dented can with "RETURN" written on the top of the can that had been stored with other canned goods in the basement dry storage area. Facility has an area for dented cans but this product had been inadvertantly placed back on the shelf by an employee. PIC explained to the employee proper procedure and had the removed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 two large containers of vegetable soup cooling overnight at temperatures above 50F in the kitchen area walk in cooler. Items had been placed in large, deep buckets, and had not been stirred. Facility should follow proper cooling procedure such as shallow pans and stirring for cooling down such products. Items were discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 soup being cooled in large, deep plastic containers. Items had been cooling for more than 4 hours and were discarded voluntarily by PIC. EHS explained to PIC that using the large, deep containers to cool items would require stirring the product to allow for even cooling, as the edges and top portion of the product was observed to be between 40 and 45F, but the center and bottom of the product was observed to be 50F or higher. EHS also suggested using ice wands, or cooling the containers in more shallow containers, allowing a greater surface area of the product to be exposed to the cold air of the cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left out of sanitizer containers in the kitchen and prep areas. Such cloths must be returned to a proper concentration sanitizer container to prevent microbial growth and cross contamination of such surfaces. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the dish area. Facility has began removing the re-used food product containers, replacing them with clear lexan containers, however many of the containers are still present and are not being properly air dried before storage. Dishes must be allowed to air dry to prevent a moist environment being provided for pathogenic organisms that may be left after the sanitization process. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed two split gaskets on cooler units. Observed some handle damage on several reach in cooler units. Facility has repaired many of the units since last inspection, and is in the process of replacing rusted shelving noted on the previous inspection.
Due to facilities efforts in reaching compliance, EHS will not elevate points taken for this violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 some physical facility damage still present in the kitchen area, notably the walls and floors near the cook line and the floor of the walk in cooler area. Facility has made efforts in repairing these areas, as such EHS will not escalate points. Repairs are an ongoing process and the facility is making progress in this area. |