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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed blocked handsinks in walk in and main prep area in retail. CDI items moved. Repeat. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed patient ice machine with build up near chute area.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing. Observed employee use thermometers without cleaning before checking food and placing back in cover. CDI items cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, grating blade, funnel like metal piece, spoons, and metal containers that were stacked with leftover food debris. CDI items moved for cleaning. |
|
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 grilled chicken breasts come off the grill 148-178F at patient line. CDI items placed back on grill to continue cooking to 188F. Suggest facility check multiple pieces of breasts to ensure product is cooked to final temperature . |
|
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 ground pork and mash potatoes at patient line below 135F. CDI items moved to steamer for reheating. Observed fries at grill line at 128-137F. CDI just prepared and told to discard at the end of 4 hours and place on TPHC. |
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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 corn, pico de gallo, grilled chicken, turkey sandwiches, penne pasta, Cesar salads, diced honeydew, diced cantaloupes, and container of wheat spaghetti and penne pasta that was prepped earlier and not cooled before holding for service. CDI items moved for cooling. Observed shredded lettuce, corn, and almond milk above 41F. CDI items moved for warming or cooling. Repeat. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken noodle soup in plastic pan not cooling at a fast rate. CDI PIC separated items into smaller metal pans. Observed items that were prepped earlier in the day and was not checked to verify products cooled before holding (grilled chicken, Cesar salads, turkey sandwiches, honeydew, cantaloupes, and wheat pasta). |
|
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 handle of spoons stored in container of cantaloupe and corn. CDI items moved |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed interior and underneath area of microwave, racks, interior of reach in units, racks used to store clean utensils, bread toaster, bread toasting racks, and racks in reach in units need of cleaning and with visible build up. |
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