| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer buckets used on food contact surfaces at 50-100 ppm QUAT. CDI- PIC changed QUAT sanitizer to 150 ppm. |
|
18
|
1.50
|
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 45F. -P- Observed cooked beans, rice, and sucatashi at 48-55F and dated for 5/31. CDI-PIC voluntarily discarded the item. |
|
21
|
1.50
|
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 rice, grits, cooked potatoes and quiche all prepared yesterday without proper dates. CDI- PIC was able to back date items. EHS has seen an improvement with date marking. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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- REPEAT- Observed cooked rice, beans, sucatashi, potatoes, and salads all above 45F and tightly covered. See temp chart for corresponding temperature. CDI- PIC voluntarily discarded the rice, beans and sucatashi. The salads and potatoes were uncovered and moved to a colder unit to quickly cool. |
|
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 several flies throughout the facility, including down stairs dry storage. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Through conversation EHS was informed facility is setting up buffet lines without proper means to keep the food protected. EHS did not observe but only one 2 foot shield and several cambros. However, this amount of equipment is not enough for multiple events at once. CDI- Education was provided to PIC on importance of issue and will make a correction with the display of the food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed all sanitizer buckets on the floor. |
|
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 the inside of some reach in cold holding equipment in need of cleaning. Also observed a floor fan stored on a table near the services station, near clean dishware, in need of cleaning due to dust build up. Also observed food debris build up on cold holding equipment gaskets. Clean these items as often as needed to prevent and reduce build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 several AC/Heat vent covers with dust build up throughout the kitchen and in need of cleaning.
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 cracked tile throughout the facilities kitchen in need of repair do to cracks and chips. Also observed chipping paint in the kitchen around doors and window seals.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed ceiling, in dry storage, not smooth and easily cleanabe. Observed where ceiling insulation is falling off. |
|
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 stored above RTE retail items. PIC re-arranged the order of these items. |