| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event. CDI by education of PIC. Copy of procedures and flyers in English and Spanish ish left on site. 0 point deduction. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed various food items stored uncovered/unwrapped/unprotected in outdoor walk in freezer. CDI - food covered. Cover food for protection from contamination when in storage. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed sanitizer solution set up for dish washing in 3 compartment sink at less than 50ppm quat. CDI - solution drained and replaced with fresh solution EHS verified to be at proper concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with dried food residue on blade area. Employee verified slicer not used since weekend. CDI - slicer cleaned. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 41F. -P. Observed chicken wings cooling in walk in cooler at 122f at 2:55 still at 102 at 3:45. Cooling rate of 26.6 degrees per hour not sufficient to meet 70f within 2 hours. CDI - wings spread thin and relocated to walk in freezer to quickly chill. EHS verified at 69f within an additional 20 minutes to continue to 41f within an additional 4 hours. REPEAT
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pizza sauce made with canned tomatoes ambient cooling at 75f at 2:50 still at 75f at 4:05 for a cooling rate of 0 degrees per hour. Observed washed cut romaine placed into walk in to cool at 55f at 3:20 still at 55f at 3:50. CDI - sauce divided into shallow pans and relocated to walk in freezer to quickly chill. Lettuce divided into shallow pans and returned to walk in to chill. EHS verified temperature of both items by end of inspection cooling at rate sufficient to reach 41f within 4 hours. |
|
23
|
1.50
|
Proper date marking & 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 various TCS foods including meatballs and marinara cooled from weekend use and cut lettuce from weekend use in walk in cooler, portioned dressings in prep cooler all with no date marking. CDI - items with known prep dates corrected, items with unknown dates discarded. |
|
33
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken wings cooling at improper rate in deep pile on sheet pan (see #20). CDI - wings spread into single layer and placed into walk in freezer to quickly chill. Observed lettuce washed and placed into deep plastic tub in walk in cooler cooling at improper rate (see #20). CDI - lettuce spread into shallow pans to cool. Observed house made pizza sauce with canned tomatoes ambient cooling at improper rate (see #20) in deep plastic buckets sealed with lids. CDI - sauce divided into shallow pans and relocated to walk in freezer to quickly chill. When cooling food, use methods that allow air flow to food. Pre-chilling ambient ingredients before making pizza sauce recommended. REPEAT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in kitchen especially near sink area. Contact PCO for service. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 bottom shelf of food storage rack in outdoor walk in freezer not 6 inches off of floor. Food items stored on the rack less than 6 inches from floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth buckets with sanitizer solution testing less than 50ppm quat concentration. CDI- buckets emptied and replaced with quat at proper concentration. |