| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dirty dishes, load dishes, and then unload clean dishes and begin to put away with no glove change. CDI: Dishes rewashed, and employee changed gloves, and washed hands. Employee educated on proper glove use and when to wash hands.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods in walk in. Observed raw bacon stored over ready to eat foods in walk in. CDI: Items rearranged to proper storage order. Storage order diagram provided today. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked pans/containers with stickers and sticker residue on them. CDI: Items returned to dish area for proper cleaning. Observed clean lids and utensils stored in tubs with food debris and build up. CDI: Items removed from tubs, tubs cleaned, and utensils cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea nozzles in self serve area with black build up. |
|
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 several items (soups, gyro, rice) cooled in walk in overnight above 41F. All items in walk in that were not cooled, were 38F and below. CDI: Products voluntarily discarded. See #31.
Overall, ambient cooling in facility is excellent. PIC advised to implement the same cooling stratgies for hot foods at the end of the day. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs and rehydrated hashbrowns above 41F. Hashbrowns were above 45F. CDI: Items permanently placed on TPHC. TPHC form sent via email along with inspection today. Times marked on foods today. Significant improvement from previous inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 items cooled in walk in overnight tightly wrapped. Observed shrimp from today cooling while tightly covered. CDI: Education given to PIC that any items above 41F should be left open and placed in small portions, and stirred while in walk in cooler, cooling down. PIC stated they take items off the line, cover them and leave. Suggestion made to PIC to take items off of line and place in ice bath (ice up and around all of the food product) approximately an hour before leaving to rapidly cool items. Ensure items are stirred frequently and ideally at or below 41F before leaving for the day. At least get product to 70F before placingin the walk in, uncovered, in shallow pans. Shrimp uncovered. Items from yesterday voluntarily discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 scoop handle for potatoes stored in product. CDI: Handle moved out of food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Items separated. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets with black build up and food debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 in good repair. Observed lights above grill station burned out. Observed some tiles damaged at back of mop sink. |