| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 handsink blocked by box. PIC stated they have recently received shipment. Handsink should never be blocked. CDI box relocated to approved location. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored in direct contact with RTE foods in walk-in cooler. CDI beef relocated to approved location. |
|
14
|
1.50
|
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 ice machine collecting black debris. |
|
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 3 containers of lettuce, two containers of tomatoes, two containers of cheese, two containers of slaw, broccoli and several salads stored in cold holding units above 45F. CDI items taken to walk-in cooler to rapidly cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lettuce, tomatoes, cheese, broccoli and salads cooling in cold holding unit/prep unit; unit not designed to cool products. Observed lettuce in walk-in cooling in plastic containers tightly covered. Employee stated ice bath step was skipped during prep. CDI products cooling in prep unit taken to walk-in. Lettuce in walk-in taken to add ice bath step. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in wet wiping buckets at 0ppm. |
|
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 containers stacked wet. |
|
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 latch missing on walk-in cooler. Observed gasket in disrepair on reach-in prep unit. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. Observed no toilet tissue provided at toilet in women's restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 heating/ac vent rusted/peeling near 3 compartment sink. |