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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee drink stored on shelf at dish area above clean dishes. CDI: drink was discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed high temperature dishmachine in main kitchen on production side not reaching proper temperature to properly sanitize. Observed final rinse temperature only reaching 132F as indicated by EHS’s dish plate simulator and outside temperature gauge of machine. GM has placed a service order for machine. Facility will use other dishmachine on other side of kitchen until production side dishmachine can be repaired.
VR required in 10 days to verify machine has been repaired and is sanitizing properly.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on interior of ice machine in kitchen and in interior of ice machine at ODR kitchen. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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. Observed one pan of broccoli rice casserole that was made on Friday without a date label. CDI: proper date was placed. |
|
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 inside sandwich prep cooler chicken salad at 43F, tuna salad at 47F, and diced chicken at 45F in pans double wrapped tightly in plastic while in cooling process. Discussed proper cooling methods with GM. CDI: products were transferred to walk-in freezer uncovered until product reached 41F/below. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
REPEAT:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked inside production cooler and on dish shelf in main kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.11 Maintain equipment in good repair. Observed some of the trays and lids were worn and damaged on production side shelf. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed staff member washing dishes in water at 101F. CDI: water was dumped and refilled. |
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