| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - A means to dry hands shall be provided at each hand washing sink. Observed no disposable towels left at hand washing sink in men's restroom. CDI, PIC provided disposable towels.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed cart stored in front of handwashing sinks on wheels. CDI, cart relocated to provide accessibility to hand washing sink at front prep line. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp and raw fish stored over onion and rte foods in flip top prep unit. Repeat. Verification return to ensure that food storage is properly stored in unit. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Ensure raw food is cooked to required temperature. Observed gyro meat cooked to 114 degrees F after slicing off unit. CDI, operator placed meat on grill to continue cooking to required temperature. Meat reheated to 170 degrees F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed cut tomatoes, slaw and TCS not maintaining required temperature in flip top prep unit along middle of prep line. Unit had ambient air temperature of 49 degrees F as measured by thermocouple. PIC relocated all foods to walk in cooler to rapidly cool as manager stated foods were recently placed in unit and no TCS foods were in unit overnight. Verification required to ensure unit is repaired and capable of maintaining TCS foods at required temperature. |
|
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 rice cooling in covered containers in walk in cooler. CDI, covers removed to facilitate heat transfer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some stacks of plastic containers and bins wet stacked in facility.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Invert utensils after cleaning so handling of food or mouth contact area is prevented. Observed some clean forks and knives not inverted as required. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed fop top prep unit not maintaining TCS foods at required concentration. Observed some rust developing on interior sides of ice machine. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to maintain clean. Observed clean drain board of 3 compartment sink with soiled equipment stored on top. |