| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 build-up on the blade of the table mounted can opener. Clean and sanitize after each use. CDI- Removed to properly wash-rinse-sanitize. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed pot roast which was cooled yesterday, heated in the oven, the brought to the line for hot holding at 101 F- 135 F. Roast shall be reheated to 165 F before placing in the warming cabinet/hot well. Thermometers shall be used to monitor foods. CDI- Returned to the oven and reheated to >165 F. |
|
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 - Mash potatoes observed in half pan cooled at 12:00 am cover in the walk-in cooler measured 72 F. CDI- PIC voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Mash potatoes and chicken fajita at the hot line measured 128-130 F. CDI- Foods were removed and heated in the oven to 165 F. (REPEAT) |
|
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 cooked sausage, egg salad, cut bologna, and cut deli ham with no dates. CDI- PIC labeled during inspection. Facility uses day dot stickers for labels. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Facility serves raw shelled eggs cooked to order at breakfast. No consumer advisory is posted. CDI- Facility doesn't have menus due to being cafeteria serving style. CDI- Consumer advisory was typed and posted at the point of order at the cook line serving line counter. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Sanitizer spray bottles with chlorine measured greater than 200 ppm. CDI- Water was added and now sanitizer is 50 ppm. |
|
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 5 gallon bucket of turkey tightly covered/ cooling in the walk-in cooler. Reduce to shallow containers and leave uncovered to aid in rapid cooling. CDI- PIC put in shallow pans uncovered. (REPEAT) |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- No thin probe thermometer available to monitor foods. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
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 and nonabsorbent.- Observed strainer basket with broken wires. CDI- PIC discarded. |