| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
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 it was able to provide at least 100 ppm chlorine sanitizer. REPEAT. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling in flip top unit with no change in temperature in over 60 minutes; see temp chart. CDI - Tomatoes taken to freezer to blast cool. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal hot holding at 115F in steam well. CDI - Oatmeal taken to be reheated to 165F or above. REPEAT. |
|
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 sliced canteloupe cold holding on top of other pans in flip top unit at 46F. CDI - Canteloupe taken to walk in cooler to cool rapidly.
Observed hot dogs and raw chicken cold holding above 41F in cold hold drawer. CDI - Both items taken to walk in to cool rapidly.
REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 opened package of ham and hot dogs without date mark. Manager stated they were held from previous morning. CDI - Both correctly date marked for 2/25.
REPEAT. |
|
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 tomatoes and potatoes cooling in flip top units (not manufactured for cooling methods) with plastic wrap tightly covering containers. CDI - Tomatoes taken to freezer to blast cool. Potatoes taken to walk in cooler and uncovered to cool rapidly.
REPEAT. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer during inspection. CDI - Manager provided new thin probe thermometer by end of inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in flip top units. Observed rusted carts in walk in cooler. Observed cracked/broken lids on dry goods containers. Repair/replace equipment as necessary.
Observed small flip top unit (used for fry station) not operational (repair/remove from facility). |
|
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 cleaning need of faces of equipment and in between cold hold drawers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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.
REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items co mingled with employee food in low reach in cooler (located @ prep area). |