| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed a moldy bloomin onion stored with other onions. CDI-That particular onion was discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed buildup to several pans and onion chopper stored on the clean dish machine side and the clean equipment rack. CDI-All items seen with food buildup were sent back to the dish machine for rewashing. REPEAT.
*More training is needed on proper methods for washing, rinsing, and sanitizing. |
|
18
|
0
|
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 41F. -P
Observed clam chowder not cooling sufficiently. Product only dropped two degrees in 40 minutes. Went from 57F to 55F. CDI-The lids were removed from the items to help facilitate rapid cooling. |
|
31
|
0
|
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 clam chowder cooling with lids in the walk in cooler. The product is not able to cool adequately. CDI-The lids were removed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
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 heavy buildup and less than 150ppm of QUAT sanitizer in the red sanitizer bucket. CDI-The bucket was emptied and refilled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. |
|
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 ice buildup around the condenser and floors of the walk in freezer. Have repaired. REPEAT. |
|
47
|
0.50
|
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 buildup to the shelves in the walk in cooler, the bottom part of the saute drawer coolers, and the shelving on the prep lines. Have cleaned. REPEAT. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed pvc plumbing under the spray hose sink not properly attached to the floor. Water is overflowing. Have repaired. REPEAT. |
|
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 floors in disrepair. Floors are bubbling and split throughout the facility. Manager explained that the floors will be replaced in January 2020. REPEAT.
Observed the ceiling leaking water next to the tall meat reach in cooler. Needs repair. |