| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed all ServSafe certificates had recently expired. |
|
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 back handsink blocked with plastic dressing bottlers. CDI - bottles removed. No person was in the back room using the dish machine at the time. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine not dispensing sanitizer into final rinse. Repair person arrived, replaced cam tube. Sanitizer dispensed at 100 ppm free chlorine. |
|
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 45F. -P. Observed potato salad cooling in uncovered deep containers. Potato salad dropped only 3 degrees F in 43 minutes. CDI - potato salad was spread out onto shallow pan and cooled to 43F in an additional 60 minutes. |
|
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 sauce in steam well measuring 131F. CDI - sauce was rapidly reheated to 182F and placed back into hot holding. Steam well temperature was turned up. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pepperoni overstacked in top of prep cooler. Pepperoni measured 46F. Also observed sausage crumbles next to pepperoni measuring 47F. CDI - both removed to walk in freezer for rapid cooling. |
|
21
|
1.50
|
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 no date mark on container of meat sauce in walk in cooler. CDI - voluntarily discarded.
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 tuna salad dated 7/25 in walk in cooler dated - it expired last night. CDI - voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 pizza in hot box was marked with start and end time for 4 hour hold-then-discard but the written procedure could not be located today. CDI - new form was supplied and filled out during inspection. PIC will keep this written procedure on hand for inspector each inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 PIC placing potato salad made today into deep single-use plastic containers and starting to cover them for cooling. Inspector asked that covers be left off. Potato salad still did not cool rapidly enough in deep containers so it was spread out onto tray to rapidly cool. See temperature chart. CDI - Discussed cooling methods with PIC and explained how to cool items such as soup, salads, cut tomatoes, cut lettuce, cole slaw etc. |
|
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 no labels on containers of dry spices and liquids such as oil. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths on countertop at start of inspection. Cloths were moved to sanitizer buckets. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed facility was reusing single-use containers that previously held items such as sour cream and cottage cheese. Explained rule and asked they begin to replace with restaurant pans. |
|
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 one walk in cooler shelf showing rust.
4-502.11(A) Maintain utensils in good repair. Observed two strained baskets with broken wires and a few pans with chipped corners. |