| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine final rinse temp reading 152-157F after multiple cycles. PIC made call to EcoLab rep for maintainence during inspection and by the end of inspection, machine reached 180F. In the meantime, facility has set up 3 compartment sink for warewashing and sanitization. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
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 one pan of chicken holding at 123F in steam wells. All other hot held items were within temperature compliance. CDI: Chicken reheated to 165F in oven, as it had been on line for less than one hour. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw, tomatoes, and cheese in flip top in main cook area holding above 45F. CDI: All TCS foods in flip top unit were placed on TPHC. EHS recommended using TPHC for items in the flip top as a permanent measure, as unit historically has trouble holding temperature and facility depletes product rapidly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 4 quiches with the incorrect prep date (06/16, when it should have been 06/19) and one quiche that was made on 06/16 on its 5th day of shelf life between 42F and 45F. Observed half and half in beer reach in with no date. CDI: Expired quiche was discarded, remining 4 quiches were dated properly, and half and half was dated for its opening date (06/19). |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed spaghetti noodles on TPHC with no time stamp and no written procedures on site. PIC stated that noodles had been removed from walk in unit 30 minutes prior to EHS arrival. CDI: Time placed on noodles and EHS emailed written procedure to be filled out on site. REPEAT. |
|
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 spaghetti and macaroni noodles cooling in deep plastic containers in walk in unit. CDI: EHS recommended spreading noodles out on sheet pans to cool rapidly to 41. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups on cook line and at drink station displayed with lip contact surface exposed to potential contamination from air. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility in need of cleaning to remvoe dust/buildup. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 due to grease and food build up throughout the establishment. -REPEAT |