| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
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. Better monitoring of cooling process needed to ensure that foods are meeting parameters. Observed tightly sealed containers of chicken breasts 74F and yellow gravy 76F. Immediate action was needed to ensure time parameters were met. Items were vented or placed on sheet trays in walk in freezer to rapidly cool. Also observed large container of cole slaw in walk in cooler 48F made this morning. Must be cooled from room temperature ingredients with in 4 hours. CDI by stirring and placing in walk in freezer to rapidly cool. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed 3 boxes of partially cooked french fries on counter next to fryers, 74F. Once fries are cooked they must be held at proper temperatures either 135F and above or 45F and below. CDI- Fries were placed in refrigerator. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed spray bottle of cleaner and bottle of degreaser labeled incorrectly or without label. CDI by labeling. |
|
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. Use walk in cooler for cooling foods instead of reach in units. Observed tightly sealed containers of yellow gravy 76F, chicken breasts 74F and macaroni 50F in 2 door reach in refrigerator on line. Observed largel bin of cole slaw 48F in walk in cooler. All items were vented and or placed on sheet trays and in walk in freezer to rapidly cool. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed pie tins with pre-made pies being washed to be re-used. All tins discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. Observed BBQ cooker with square corners. Observed cracked plastic containers.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic stand up freezer in use. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. Facility has a 2 compartment sink that is used for utensil washing. Discussed proper washing procedures with PIC. Must either install a 3 compartment sink or apply for a variance. Variance application and information given to PIC at time of inspection. |
|
47
|
0.50
|
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. Properly clean shelves under breading station. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. Observed two compartment sink used for utensil washing and food preparation sink directly plumbed. Discussed proper cleaning and sanitizing practices with PIC. Use colander when washing produce to help prevent any contamination of food due to back flow. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles throughout kitchen and above server area. |