|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 dispenser adjacent to small flip top unit used to hold dressings. CDI: Paper towels supplied. |
|
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 a whole roast beef cooling in walk in unit at 98F more than 2 hours after cooling began. CDI: Roast beef was voluntarily discarded and EHS discussed more effective cooling methods, such as quartering the entire roast before cooling, and using ice to rapidly cool. |
|
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 ranch, chipotle ranch, and honey mustard prepared earlier today cooling at 52F in a small flip top unit rated for holding. The larger containers were cooling in the walk in unit in large, covered plastic containers. CDI: The product in the small flip top was voluntarily discarded, replaced with fresh product, and placed on TPHC to be discarded at 7:40. Product in the walk in unit was relocated to the freezer and vented to facilitate rapid cooling. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket for front line reading 50 ppm QAC. CDI: Buclet dumped and refilled with sanitizer reading between 200 and 400 ppm QAC. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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 a metal bowl with no distinct handle being used as a scoop for bulk dry product. CDI: Bowl removed from product and PIC informed employees that scoops should have handles or only be used once. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a damaged spice container covered with plastic to maintain stroage capability. Container no longer smooth or easily cleanable. CDI: Spice container discarded.
4-501.11 Maintain equipment in good repair. Observed gasket on large reach in unit to the right of fryers damaged and torn. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed exposed wooden board used as a shelf at the mop sink. Ensure that any wood is sealed or painted to render it non-absorbent.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor damage to FRP around mop sink, causing it to no longer be smooth or easily cleanable. |
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