| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup on two white ceramic pans used to cook onions and peppers. These pans were stored on a stack of clean pans at the cookline. CDI-The pans were removed to be washed, rinsed, and sanitized. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken and hamburger not fully cooked to the required temperature before being placed into the drop pan on the grill. CDI-Both items were removed from the containers to finish cooking. The chicken reached 166F and the hamburger reached 160F. Use the thermometer to ensure the product is fully cooked to required temperatures. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the chili hot holding below 135F at the hot hold line. CDI-The chili was removed and placed back on the stove to reheat. It was reheated to 188F. REPEAT.
*Only item out of hot holding temperature. Points stayed the same today. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF
Observed several containers of lettuce cooling with fitted lids. CDI-The lids were removed. REPEAT.
Observed a container of shredded lettuce cooling in the top portion of the sandwich prep cooler. CDI-The lettuce was moved to the freezer for rapid cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a dead fly on top of a lid of chicken in the walk in cooler. CDI-The manager immediately removed the container lid to be washed, rinsed, and sanitized. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 shrimp on the ground in the walk in freezer. CDI-The shrimp was moved to the shelf. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed less than 50ppm of QUAT sanitizer in the clean sanitizer bucket. CDI-The bucket was remade with the correct QUAT sanitizer. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 scoop handles stored directly in the dry flour product. CDI-The two scoop handles were moved out of the product. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the prep counter near the dish machine. Ensure pans are fully air dried prior to stacking. REPEAT. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed two boxes in the dry storage room stored on the ground. CDI-The boxes were placed onto shelving. |
|
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 a damaged leg of the sandwich cooler. The cooler is being held up by drop pans. Have repaired.
Observed two damaged gaskets to the 3-door RI cooler. Have replaced.
*Items noted for repair on the last inspection have been repaired. Items listed above are not repeat violations. |