| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 3 containers of tomato in the reach in cooler that were cut last night, and have not met the time/temperature cooling criteria. Refer to temperature chart. CDI - educated about proper cooling time/temperature criteria along with proper cooling methods for TCS products (tomato). Discarded products. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed boiled eggs without a date on the product. CDI - educated that this product needs a date marking label; advised to provide a date marking label. |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed 3 containers of tomato in the reach in cooler that did not meet time/temperature criteria for cooling for two reasons. 1 - do not cool product down in a reach in cooler, always cool down in walkin cooler or freezer. 2 - all three containers of tomato were tightly wrapped with plastic wrap, not allowing heat transfer from product. CDI - discarded tomato; educated to leave food uncovered to allow to cool down quickly and to cool down in the walkin cooler or freezer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed ready to eat bacon in the walkin cooler stored with a towel on top of the food. Stop using towels to cover food. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. At the front drink machine, observed ice scooper stored with the handle in the ice. Observed tongs for the flat stove grill stored on dirty cardboard. CDI - removed the handle from the ice, advised to remove the cardboard and store tongs in a clean container. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. Observed cardboard lining the top of equipment right next to the flat stove top grill. Visible debris has soaked into the cardboard and tongs are stored on the cardboard. Advised to remove the cardboard. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed quat test strips expired since 2011. Observed facility does not have chlorine test stips, so facility can not test sanitizer for 3 compartment sink. Advised to get sanitizer test strips. VR |
|
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 wooden pallets on floor in kitchen.
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 broken tile in the kitchen area. REPEAT VIOLATION. |