| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the main kitchen near the hot holding cabinets. CDI by providing. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a few spoiled tomatoes inside a produce box. CDI by voluntarily disposing all. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Was unable to confirm that the dishmachine is sanitizing at 180F. Was unable to trigger a thermolabel on 2 separate runs. VR- Contact maintenance to ensure no service is needed. Return visit will be made to check for proper final rinse temp. Facility to utilize all vats of the 3 comp sink to sanitize until proper final rinse temp can be demonstrated. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue left on inmate trays with food debris stuck to the sticky residue. CDI by removing to be re-washed. |
|
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 scrambled eggs cooked in bags stored as high as 70F after 3.5 hours. CDI by voluntarily disposal. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bologna left out on the prep line while making sandwiches for one hour at 64F. Observed bologna sandwiches bagged inside the walk in cooler since yesterday at 50F for an unspecified amount of time. Observed CDI by quickly finishing prep within the next five minutes to move into the walk in cooler. CDI- items were re-checked one hour later and measured at 50F. Advised PIC to store product on ice during preparation or to store product out only in small batched. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 opened canned beets stored from 8/3, observed sliced tomatoes stored greater than 24 hours with an incorrect label. Observed a metal pan of cooked breakfast sausage not clearly labeled. CDI by voluntary disposal. |
|
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 bags of cooked eggs improperly cooling inside a covered bakers rack with little space for air flow around sheet pans. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a small presence of fruit flies around the entry door of the kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor air drying in the ODR area with small plastic containers and plastic drinking cups. 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 ice scoop stored inside holder with a small amount of debris. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed pressure line in disrepair. CDI by reparing while onsite. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the back area 3 comp sink leaking. 5-402.13 Maintain sanitary sewage system.-P Observed a slow draining floor drain under the 3 comp sink. |