| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the small dishmachine at a max of 157F on the thermoplate (160F required) surface and decreasing with each cycle. VR |
|
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 sausage patties still at 89F after 2 hrs. CDI by voluntary disposal. Observed sliced bologna, grilled chicken and bagged bologna and cheese cooling at a rate of 0-1 degrees F after 45 mins. CDI by changing cooling method. See temperature observations chart for final recheck of temps. Products should cool rapidly to 45F within 4 hours 3-501.14(B). |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few chicken patties as low as 113F on the ODR steam table. CDI by reheating to 200F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce cold holding in ODR at 47F and tomatoes at 47F. CDI by removing to cool down to 45F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Allow for rapid cooling using approved methods. Observed grilled chicken cooling while double wrapped in plastic. Observed beans soaking in 90F water while wrapped. Observed sheet pans of bologna covered with a plastic bag while stacked closely together and bagged bologna and cheese cooling while in lunch bags and stacked. Observed a deep pan of sausage patties cooling while covered in with minimal ice used for storage. CDI by disposal of the sausage and utilizing freezer with open lids/coverings for rapid cooling. Beans that were soaking were removed to cook to above 165F. |
|
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 a few metal pans stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth and easily cleanable. Continue efforts to replace cracked/damaged comparmentalized serving trays. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. OBserved the back dishmachine not meeting proper final rinse temp. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Observed minor debris on tray shelving. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Maintain floors, walls and ceilings in good repair. Observed peeling paint on columns in the main dishroom- work order is in place.
6-501.12 Maintain floors, walls, ceilings and attachments clean. Clean the fan cover attached to the wall in the main dishroom. Observed dust build up. |