| 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 TCS foods as required to avoid contamination. -P Observed drink dispensing nozzles of the soda machines soiled with slight residue/debris accumulation. |
|
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 sliced tomatoes overstacked on the prep unit at temperatures higher than 41F. Items were taken to the walk in cooler to rapidly cool. Do not overstack items on the prep unit, TPHC procedures or TILT may be implemented if facility desires. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salads prepared from ambient ingredients at 57F that had been placed into a reach in cooler unit to cool while tightly closed in clamshell containers, items had been in the cooler for approximately one hour before inspection time.
EHS had PIC take items to the walk in cooler, vent the items to allow heat transfer from the salad ingredients with the ambient air, and once salads reached 41F, close the items and place them back into the reach in units. PIC stated that he would have facility alter procedure to have salads cooled in the walk in cooler before being placed into the reach in units. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee pocketbook and car keys stored on packaged bread products in the prep area. Items moved. |
|
45
|
0
|
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 a reach in freezer unit not functioning during inspection. Item is not in use by facility. If facility does not wish to repair the unit, unit should be removed or replaced. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution of the three compartment sink soiled with vegetable debris at time of inspection. No food residue or debris should be present in the solution as all items must be free of such by the end of the wash/rinse portion of the wash/rinse/sanitize process. Sanitizer is unable to properly function in soiled solution.
Solution drained and refilled. |
|
47
|
0
|
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. Observed heavy grease/food residue accumulation on equipment in the prep area such as make tables and the chilli cart, as well as on the sides of cooking equipment and coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food residue accumulation underneath equipment and tables throughout the prep area, as well as on walls and ceilings in the prep area. |