| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine running with 0 ppm chlorine. CDI: Dish machine was serviced by end of inspection and running at 150 ppm chlorine.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed lettuce shredder being stored as clean with heavy lettuce build-up left on blade. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 coleslaw cooling at a rate of 0 deg/min in walk-in cooler. Coleslaw was covered with tight fitting lid. CDI: coleslaw was uncovered to quickly cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hash browns at 65F on the counter upon arrival without TPHC sticker. Hash browns were not on ice. CDI: hash browns were voluntarily discarded. EHS explained again to PIC that hash browns need to be under temperature control or TPHC. Observed sliced ham and shredded cheese holding above 45F in the front left side of prep cooler #1. Items were next to grill presses. Reorder prep top cooler if it is found that items can not be held at 45F or below in that section of cooler. All other items in prep cooler were below 45F. CDI: ham and cheese were voluntarily discarded. |
|
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 REPEAT Observed chicken salad from Friday and milk in walk-in cooler without date labels. CDI: date labels were placed on items. Observed major improvement with date marking.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta salad in walk-in cooler from 11/7. CDI: pasta salad was voluntarily discarded. |
|
31
|
0.50
|
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 REPEAT Observed coleslaw cooling with tight fitting lid in walk-in cooler at a rate of 0 deg/min. Observed melons cooling with tightly wrapped plastic. CDI: items were uncovered to quickly cool. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT Observed squeeze bottles and spice shakers without labeling above grill. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed sanitizer at 50 ppm quat by prep top cooler #1. Observed sanitizer bucket with hot water and low quat by dish machine. Quat was dispensing from three compartment sink at the proper concentration. Ensure hot water is not used to dispense quat as it lowers the concentration. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service coffee cup lids without plastic covering by self-serve drink station. Ensure plastic sleeve is left on lids to prevent contamination from i.e. sneezing. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on cooler drawer cracks and crevices and gaskets. Observed cleaning needed on walk-in freezer fan cover. Observed cleaning needed on the non-food contact cracks and crevices of slicer. Observed build-up on drying rack shelf by three compartment sink. Observed cleaning needed on top of dishwasher. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 clean and in good repair. REPEAT Observed re-caulking needed on hand sink by dish washer and on prep sink. Observed baseboard in need of reattaching under hand sink by dish machine. Observed cleaning in areas throughout kitchen where there is build-up of residue. Cleaning will likely require scraping. Observed cleaning needed on wall behind slicer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT Observed coffee cup being stored on high shelf of dry storage rack. |