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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 |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stools blocking access to kitchen area handsink. Items moved. Do not store items in front of handsinks such that the handsinks become inaccessible. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stack of small plastic containers with slight food residue present on the interior. Items were voluntarily discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in flip top cooler between 41-43F. Items were moved to the walk in cooler unit to cool down to 41F. EHS suggested that PIC place the items on TPHC, as the items are only used in the buffet from 11:00 hours to 14:50 hours. Items in cold hold will be temped at 41F or less, and then placed on the same 4 hour time as the buffet. |
|
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 onion sauce and cauliflower cooling under no temperature controls in the rear prep area. Cauliflower was observed to be 128F, once items reach 135F an active cooling process must begin. PIC elected to put the items into the walk in cooler, proper rate observed after this change.
Onion sauce was placed under active stirring with ice wands by employees. |
|
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 buckets of onion sauce stored directly on the floor of the prep area, observed a pan of cauliflower cooling while within the splash zone of the prep area handsink. Items moved and properly stored by employees. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employees handling food and utensils without hair or facial hair restraints. |
|
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 reach in cooler unit not functioning, no TCS items were stored in the unit thus no points taken, PIC plans to have unit repaired and resume use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in cooler unit that is not in use with accumulated residue present on the interior. Item must be kept clean of residue and debris to prevent pest attraction/harborage until unit is repaired. |
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