| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels present at hand sink across from ice machine in kitchen area. CDI- paper towels were placed at hand sink. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed sausage burritos that were placed in microwave and reheated to 127 F peak temperature (135 F for commercially processed foods). Burritos were reheated for hot-holding. CDI- burritos were placed in microwave and heated to 205 F. |
|
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 41F within 4 hours. -P Tossed salads cooling in refrigerator only had a one degree change in thirty minutes of cooling (shall be 1.2 degrees in thirty minutes). CDI- salads were discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of quat sanitizer that was not labeled. Container is used to soak spoons used for stirring breakfast drinks for a one-time use. CDI- container was properly labeled. |
|
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 individual salads covered while cooling in refrigerator. CDI- Ten salads were discarded. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of steak seasoning stored above grill that was not labeled. CDI- Container was labeled. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. CDI- Employees removed bracelets. |
|
42
|
0.50
|
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 stacks of containers at drying station that were stacked wet. CDI- Containers were seperated and allowed to air-dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two cracks at 3-comp sink that need repairing. Repair must be made so that equipment remains smooth and easily cleanable. |