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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed portioned macaroni and spring mix in cold drawers above 41F.
CDI- EHS confirmed foods were last at 41F in WIC this morning at 11:00am. Items rapidly cooled at returned to cold drawers with lesser quantity to facilitate cold holding. EHS advised PIC on use of TPHC, as well. (-0) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed short ribs and pork thawing in prep sink without running water, in 78F water. EHS advised on proper thawing methods.
CDI- Thawing concluded, products removed from sink for cooling in WIC. (-0.5) |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed Chef at cook line with dangling bracelet while engaged in food handling tasks.
CDI- EHS advised chef and bracelet was removed. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in 0ppm quat at sani-bucket. Also observed wiping cloth in use to moisten grill and stored nearby between uses, without sanitizer. EHS advised PIC wiping cloths must be single use or stored in sanitizer between used.
CDI- Quat refilled at 350ppm. Alternate utensils for use at grill suggested; ie. Squeeze bottle and brush, etc. (-0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knife with blade stored beneath hot wells.
CDI- Knife removed and placed on clean portion of prep table. (-0) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT.
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed dishes stored as clean stacked while wet on racks. EHS advised that additional drying racks be add added to facilitate container drying. (-1) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed two severely damaged fryer baskets with deteriorated wire coming apart from metal frame, no longer safe to use. PIC advised to remove from service and increase replacement frequency. (-1)
4-501.11 Maintain equipment in good repair.
Observed torn gasket at back dessert lowboy below soup warmer. Replace. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 very sticky paper towel dispenses, dark stains on walls, and grease stained ceiling tiles above chicken battering station. Increased cleaning frequency advised. Replace grease stained ceiling tiles at earliest opportunity to prevent fire hazard. (-1) |
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