| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 cooked chicken and pakopas in walkin cooler that was cooked on Sunday and did not meet time/temperature criteria for cooling. CDI - educated about proper cooling time/temperature criteria; discarded product. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the flip top and walkin cooler (yogurt/red cabbage) out of temperature. CDI - pulled discarded product in the walkin cooler. Advised to watch out for the overstacking in the flip top cooler. Pulled product to cool down properly. REPEAT VIOLATION. VR |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Nothing in the facility was date marked. CDI - fortunately, most of the products were discarded from improper cooling and cold holding. Educated about proper date marking criteria and advised to date mark everything.
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed bag of red cabbage in the walkin cooler. CDI - discarded product; educated about proper date marking criteria. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -PfREPEAT VIOLATION. Observed plastic container of cabbage cooling with closed lid. Observed all of the chicken that was cooked on Sunday and did not meet cooling criteria, was stored in large plastic containers in walkin cooler for cooling. CDI - educated about proper cooling methods. Plastic is an insulator, advise to use metal. Always leave containers open to allow heat to rise out of the containers. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Observed back door open with no air curtain. CDI - closed the door; facility should get an air curtain if want door open. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed onions and potatoes on the floor. CDI - employees knew food can't be on floor; removed food from floor without being asked to. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint. CDI - Employee knew to wear hair restraint and put one on without being asked to. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rags not stored in sanitizer buckets. Advised to keep sanitizer rags in sanitizer buckets. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed rice spoon handle stored in the rice. CDI - removed rice handle from the ice. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed employee handle chicken with dirty rag. CDI - educated to not use a rag to touch the food. Advised to discard. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed mold on wall by the dish machine. |