| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine shield inside machine. Increase cleaning frequency. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed canteloupe cooling in back walk in cooler without a change in temperature in 35 minutes. Ambient temperature of walk in cooler was recorded at 53F. CDI - Canteloupe was uncovered and placed in front walk in to cool rapidly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese slices, american cheese slices, and shredded cheddar in prep unit holding at 45F and above. All items were in prep cooler since 7/3. CDI - All items voluntarily discarded.
REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of pimento cheese in prep unit without date mark. PIC stated pimento cheese was made 7/3. CDI - Item was correctly date marked.
Observed container of chicken with date mark of 6/28. PIC stated it was put in freezer on 7/2 and pulled today 7/8. CDI - EHS educated PIC on date marking with original, freeze, and pull dates to correctly meet time/temperature window.
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 boiled eggs with date mark 6/26. CDI - Boiled eggs were voluntarily discarded.
REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 canteloupe cooling in prep unit not manufactured for cooling. Canteloupe being served during cooling process. EHS recommended letting prepped items cool in walk in before service.
Observed canteloupe, salad, and other prepped items from earlier cooling with closed lids in back walk in cooler with ambient temp of 53F. CDI - All items in back walk in cooler moved to front walk in and lids removed to cool rapidly. REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed items cooling and holding in walk in cooler with ambient temperature of 53F. Verification required within 10 days of inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes wet stacked on clean dish racks. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Repair/replace as necessary. |
|
53
|
1
|
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 detached baseboards, damaged FRP, missing door molding, and a few holes
throughout the facilities walls. Observed damaged floor tiles around the dish washing area and absorbent tiles above the
warewashing area. REPEAT. |