| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed manager wash thermometer in handsink. CDI - EHS corrected manager and action was stopped. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwasher providing 0 ppm chlorine. CDI - Manager fixed machine and machine was able to provide 200 ppm chlorine sanitizer.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with sticker residue on clean dish shelf after cleaning procedure. CDI - EHS instructed manager to re-wash containers. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and two pans of gyro meat holding below 135F. CDI - All items relocated to be reheated to 165F or above. |
|
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 raw shell egg holding at 51F in bucket of ice on grill line. CDI - Eggs were taken to walk in cooler to cool rapidly. Eggs will held using TPHC moving forward. EHS provided TPHC document.
REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 container of chili leftover from previous day with date mark. CDI - Date mark of 10/16 placed on container. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer above >200 ppm concentration. CDI - Sanitizer was diluted to 200 ppm. |
|
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 container of feta cheese cooling in prep unit with plastic wrap tightly covering. Prep unit not manufactured for cooling processes. CDI - Feta vented and taken to walk in to cool rapidly.
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 handles stored in food products in all large dry goods containers. |
|
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 metal containers wet stacked on clean dish shelf. |
|
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 outside of equipment throughout facility in need of cleaning. Observed air filter on outside of ice machine in need of cleaning. Observed gaskets throughout facility in need of cleaning. |
|
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 handsink detached from wall. Observed cracked floor tiles in dish washing area. Repair/replace as necessary.
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 floor and floor drain in need of cleaning. |