| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed shake machine spindle with previous day's dried ice cream residue present. CDI - PIC cleaned. Clean equipment that contacts TCS foods after use and at least every 4 hours during use.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior surfaces of bulk ice machine with organic buildup needs cleaning. |
|
18
|
1.50
|
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 shrimp which had recently been thawed under flowing water cooling at 63f in upright cooler. 1 hour later, shrimp had only cooled 2 degrees at a rate of .03 degrees per minute. CDI - PIC removed shrimp to shallow metal pan, added ice, and relocated to walk in freezer where the temperature rapidly dropped to 41f. Shrimp would not have cooled at required rate without EHS intervention. Ensure foods that are thawed under flowing water or are prepared at room temperature are quickly cooled to 41f within 4 hours. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed line area reach in cooler with elevated internal ambient air temperature and TCS foods holding above 41f. See chart above. CDI - foods placed into cooler during set up 2 hours prior removed to back of house units for chill and holding. Foods in unit overnight discarded. Cooler not maintaining proper temperatures needs repair. Do not use the cooler for TCS foods until it has been repaired and verified to be holding at 41f or lower. Return visit required within 10 days to check unit repair and holding temperatures.
Continued non-compliance with cold holding standards may result in permit action. |
|
31
|
0.50
|
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 multiple lidded tightly packed bulk containers of lettuce cooling in reach in units. Shrimp recently thawed placed into deep lidded plastic tubs in reach in coolers. Rice cooling in deep metal containers tightly covered and stacked inside reach in units. CDI - PIC removed all items to shallow pans and placed into freezer to quickly chill. When cooling foods, use a method that allows air flow around the items. Do not pack foods into bulk containers for cooling. Do not tightly cover foods when cooling. Do not stack containers of cooling foods on top of one another in refrigeration units. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C Exterior areas of facility outside present possible pest harborage and pest attractant. Concrete surfacing, facility walls, grease trap area, and outdoor can wash all with dark buildup, debris, standing water present. This area is a the main travel pathway used by staff to access the exterior walk in cooler and is heavily traveled. Copious amounts of condensate dripping from elevated compressor unit pooling and running under walk in cooler and through parking lot producing standing pools of foul water. Deep cleaning of outdoor surfacing in the travel pathway, at the can wash/grease trap area needed. Effective drainage method for condensate needed to eliminate potential pest harborage from standing water under walk in cooler and throughout parking lot. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C Observed condensation drip present inside walk in cooler pooling on exterior surfaces of food containers on shelves. Do not store food items under active condensation drips to prevent contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wiping cloths laying on equipment surfaces at line area. Once used, place wiping cloths into sanitizer solution between uses or remove to soiled linen container. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Line area prep top cooler not in good repair with ambient air temperature of 55f. Repair of unit required as it is integral to the operation of the facility. REPEAT
Dicer block damaged missing plastic members and slicer base damaged with pitted/cracked/broken metal members. Repair or replace. |
|
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. Buildup, splatter, dried residue present on exterior surfaces of equipment in back area and on shelving and other non-food surfaces thoroughout. Buildup present on interior surfaces of walk in freezer and on fan unit and surfaces of walk in cooler. EHS recommends overall deep facility cleaning.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Adhesive tape residue present on exterior surfaces of food containers not in good repair - remove and clean. |
|
53
|
0.50
|
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. Floors, walls, ceilings throughout back of house areas in need of deep clean with debris and dark buildup present. REPEAT
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Low grout lines in back of house area near dish sink holding water and food debris need repair. |