| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a sanitizer bucket being used at concentration less than 50 ppm Qt. CDI- PIC brought the concentration to 200ppm quat.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with heavy dark build up around blade. CDI, can opener was taken to be washed.
-Repeat |
|
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 lettuce in walk in cooler at 47F. Lettuce was prepared on 1/17. Lettuce was held in large, tightly covered container. Observed lettuce and cut tomatoes in cooling process in large tightly covered containers at 47F. After explaining to food employee cooling procedures, food employee uncovered lettuce and tomatoes. When EHS returned to get a second temperature food was once again covered. Lettuce and tomato remained at 47F. CDI, Lettuce was voluntarily discarded by PIC. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat loaf at hot well, hot holding at 125F. CDI, PIC voluntarily discarded product. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed foods in prep cooler without date marks. Ensure date marks from large batch follows the smaller portions. CDI, food at flip top was dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed coleslaw dated 1/15 held in walk in cooler. Food employee stated coleslaw was to be used today. CDI, PIC voluntarily discarded coleslaw. |
|
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 several foods such as potato salad, tuna salad, lettuce, pasta and tomatoes cooling in large, tightly covered containers. Foods would have not made cooling rate if EHS had not intervened. CDI, foods were placed in shallower, open vented pans/container to rapidly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles without identifying label. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back doors closed with an air gap at the
bottom large enough for small pest to enter facility. Ensure air gap is sealed. -Repeat |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 food, such as green beans, in walk in cooler stored on the floor. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed prep side of kitchen sanitizer bucket with debris accumulation.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer concentration of less than 50ppm. Repeat |
|
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 stacks of metal pans, and cups stacked while still wet. -Repeat |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go boxes stored on the floor in storage room. |
|
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 torn gaskets at under counter cooler in main cook line.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed deep cuts and grooves on prep top cutting board. Prep top cutting board in need of replacing or resurfacing.
-Repeat |
|
47
|
1
|
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. Observed build up of dust and debris on shelving throughout establishment.
Repeat |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11Floors, 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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged tile around the dish washing area. -REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers
shall be clean. Caution should be used to minimize food exposure. Observed walls and floors of hard to reach areas in
need of cleaning do to grease and food build up throughout the establishment. -REPEAT |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C- Observed light out in walk in cooler, no other source of light available. Provide at least 10 ft candles of light at 30 inches off of the floor. -Repeat |