|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed black soil buildup on chute of ice machine. |
|
18
|
0
|
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 41F. -P - Observed cole slaw cooling in deep covered container at 51 degrees F at 11:22am and was at 50 degrees F at 12:05. Cooling calculation indicated not effective method to reach proper cooling parameters. CDI, slaw relocated to shallow uncovered containers and transferred to WIC to rapidly cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed foods such as dressing, cut tomatoe, feta cheese and pasta salad cold held between 44-54 degrees F in middle prep refrigerator. Ambient air temperature showed 43 degrees F. TCS foods in unit over 4 hours voluntarily discarded and PIC to use TPHC for remaining items until unit repaired. Long term compliance visit required to ensure calibration of middle flip top prep cooler to ensure it is maintaining TCS foods at 41 degrees F and below. TPHC form provided and completed on-site. |
|
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 slaw cooling in deep covered container in WIC. CDI, slaw transferred to shallow uncovered container to facilitate heat transfer. |
|
36
|
1
|
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 several flies in facility. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed garbage can used as prep station for clean equipment and preparation of salads.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed onions stored on ground in kitchen. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed hair restraints worn. Observed 2 food employees not wearing hair restraints. Observed food employee with beard not wearing beard restraint. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting onion without washing prior to production. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C - Observed drain plugs missing / damaged on outdoor dumpsters. |
|