| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water provided at handsink in kitchen. VERIFICATION REQUIRED. |
|
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 hydrated hash browns holding out of temperature control. Observed chicken salad, noodles, hash browns, slaw, potato salad in walk-in cooler above 45F. See temperature chart for temperature observations. CDI all items placed in shallow pans in reach-in freezer to rapidly cool. |
|
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 spinach not date marked. CDI spinach labeled.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken salad, noodles, slaw, potato salad, etc in walk-in cooler incorrectly labeled. CDI items labeled properly. |
|
22
|
1
|
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 hash browns held on TPHC during breakfast cooling in walk-in cooler. CDI hash browns voluntarily discarded. |
|
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 bucket of detergent in server area not labeled. CDI bucket labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 Observed soup, macaroni salad, noodles, potato salad cooling tightly covered in plastic containers in walk-in cooler. Observed items made from room temperature ingredients such as slaw and lettuce cooling in walk-in cooler above 45F. CDI items placed in shallow pans, uncovered in reach-in freezer. VERIFICATION REQUIRED. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of pancake mix stored directly on floor in back storage room. |
|
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 split gasket on reach-in cooler. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11 Capacity-Quantity and Availability - PF Observed no hot water provided at handsink in kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C Observed lighting in reach-in cooler not shatter resistant or shielded. |