| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy, chili, soup and sausage hot holding below 135F. See temperature chart for temperature observations. Gravy, chili and soup were hot holding on stove, stove was not turned on. CDI items were placed on stove burners to rapidly reheat. Sausage was voluntarily discarded. PIC stated they will reduce the quantity of sausage in hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce, cut lettuce head, salisbury steak and hydrated hash browns above 45F. See temperature chart for temperature observations. CDI all items placed in walk-in cooler to rapidly cool. |
|
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 eggs and hydrated hash browns holding out of temperature control. PIC stated items are held on TPHC. Observed eggs labeled with time removed from temperature control, hydrated hash browns were not labeled. PIC unable to provide written procedures for items on TPHC. CDI hydrated hash browns labeled with time removed from temperature control. EHS provided TPHC documentation. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 buckets of sanitizers not labeled. CDI buckets labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chopped lettuce and cut lettuce head cooling in flip top cooler. Observed hydrated hash browns holding on 3 compartment sink drainboard while draining. CDI items taken to walk-in to rapidly cool. Hydrated hash browns placed in shallow metal containers and placed in walk-in cooler. REPEAT VIOLATION. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed 2 packages of smoked sausage thawing on prep table. Outside of smoked sausage were 52. CDI smoked sausage placed in walk-in cooler until employee is ready to actively prepare product. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 working containers of several dry good items not labeled. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers wet stacked throughout facility. REPEAT VIOLATION. |
|
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 stove knob handles broken/missing. Employees unable to easily tell when stove is turned on or off. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and purses stored on food items and equipment in back storage room. Observed 2 employee cell phones stored on shelf above prep table. |