| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing rag at front handsink. CDI - Employee removed rag from handsink. EHS educated staff on handsink usage. REPEAT. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cut/washed onions on walk in cooler shelf. CDI - Items reorganized to correct storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed taco shells stored in large bins without covering to prevent physical/chemical contamination. |
|
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 41F. -P Observed boiled eggs cooling in walk in cooler; boiled eggs not meeting cooling parameters - see temp chart. CDI - Ice added to surround eggs to cool rapidly. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs, salad, and other TCS foods in salad flip top unit holding above 41F; see temp chart. Flip Top ambient temperature reading 44F; PIC stated all items were brought from walk in cooler this morning and no items are held overnight in unit. CDI - All items holding above 41F taken to walk in cooler to cool to 41F rapidly.
Observed two containers of coleslaw in walk in cooler holding at 43F made on 2/15. CDI - Both containers voluntarily discarded.
Observed flounder cold holding at 44F in cold hold drawer. CDI - PIC added ice to container to cool fish rapidly.
REPEAT. |
|
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 boiled eggs in flip top unit without date mark. Employee stated they were pulled from larger container in walk in cooler; larger container date marked for 2/14. CDI - Container of eggs correctly date marked for 2/14.
REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 two container of coleslaw cooling in deep plastic containers with lid tightly closed. CDI - Coleslaw spread into shallow pans and placed on top shelf to cool rapidly.
Observed boiled eggs cooling in deep plastic containers with lid tightly closed. CDI - Ice added to boiled eggs to cool rapidly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cold hold drawer at fry station and salad flip top unit not able to cold hold foods at 41F. A Verification visit will be required within 10 days to ensure both units can cold hold at 41F or below. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open w/ rag; back door not preventing pests from entering facility. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food item box stored on freezer floor. PIC relocated box to shelf at least 6 inches above floor. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups without handles used as scoops in multiple containers of food products. |
|
45
|
1
|
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 edge broken on white drop-in freezer. Observed rusted shelving throughout facility. REPEAT.
4-101.19 Nonfood-Contact Surfaces - C Observed absorbent cardboard used to line bottom shelf in dry goods area. EHS recommended using plastic liners that are smooth and easily cleanable. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on outside of equipment throughout kitchen. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak coming from faucet at front handsink. Repair/replace as necessary. |