| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink with no papertowels in dispenser at the officers kitchen. CDI - provided papertowels to handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed no quat sanitizer at the 3 compartment sink dispenser in the officers kitchen. CDI - provided quat sanitizer to the dispenser hose. |
|
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 potatoes that did not meet time/temperature cooling criteria in the walkin cooler at the main kitchen. Potatoes did not go through the blast chiller; product went strait to the walkin cooler and the speed rack was covered with plastic wrap. CDI - educated that if product is not going through blast chiller, then leave uncovered in the walkin cooler to rapidly cool. Discarded product. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food on time control for the buffet line at the officers kitchen. Facility is not writing times for the product, nor do they have TIME procedural paperwork. CDI - educated proper compliance for time control. Printed Time as a Public Health Procedures paperwork to the facility. Refer to temperature chart. Product is already out of temperature before storing on ice at the salad buffet. Product shall remain on time control. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the main kitchen. Advised to prevent pests from entering kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed cleaned utensils stored in a dirty container. Advised to keep containers cleaned. |
|
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 blast chillers not working properly. Facility has two more blast chillers that properly work and enough walkin cooler space for cooling/holding storage. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusty fan cover in a walkin cooler in the main kitchen. Advised to clean and re-paint. |
|
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 wall underneath the 3 compartment sink at the officers kitchen in disrepair. Observed the soap dispenser not dispensing soap at the handsink in the officers kitchen. |