| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat slicer that had just been clean with minor food debris left on them. CDI- PIC had an employee re-clean the slicer correctly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 several large metal containers of red sauce cooling in a walk in at 115-124F. According to the label the items had been cooling at 11AM. 1.5 hours of cooling the items were still around 87-115F. At that rate the item would not have met the 2 hr parameter. Also observed cooked artichokes (57F), cooked squash (54F), cooked corn (56F), sliced chicken (51F) and cooked carrots (67F) all being cooled in metal containers and covered in walk in coolers. PIC removed all items and placed them in the blast chiller prior to a 2nd temp taken. Carrots were left in walk in cooler for 30 mins and still tempted at 67F. PIC reheated sauce to 190F to start the cooling process over. Carrots were voluntarily discarded by the PIC. all other items were cooled to 38F in blast chiller. A VR will occur no later than 12/23/19 to ensure cooling parameters are being properly monitored and achieved. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed entire salad prep stations functioning above 45F. All TCS foods above 41F. See temp chart. A VR will occur no later than 12/23/19 to ensure the chronic violation of cold holding is corrected and TCS foods are 41F or below. Items on salad prep were all placed on 4 hr tphc 9AM-1PM. EHS observed all TCS foods discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 red sauce and cooked carrots not meet proper cooling parameters. Observed several other TCS foods in walk in coolers covered that would not have met cooling parameters. Observed pico, corn, cut lettuce and cut tomatoes all above 41F and placed into a flip top prior to being cooled. Items were in flip top units prior to proper cooling. Also observed bagged chicken that had been portioned placed into the walk in cooler not able to allow cool air to flow through the product. All items were uncovered and placed in a freezer or blast chiller. A VR will occur no later than 12/23/19 to ensure proper cooling methods are being followed to ensure cooling parameters are being met. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed several employees preparing RTE foods and cooking with watches and/or bracelets. Observed an employee with a beard cooking and preparing RTE foods without a proper cover. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several wet stacked clean metal pans. |
|
45
|
1
|
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 salad prep station/cooler non functional. Units ambient air 52F.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards throughout the facility in need of replacing or resurfacing. Both portable and flip top cutting boards are noted. |
|
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 cold holding, hood system, and cooking equipment all in need of cleaning due to minor food debris and grease residue. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.- Observed faucet to hand sink near prep in need of repair. |