| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several employees changing gloves without a proper handwash in between gloves. CDI: Had PIC address handwashing to employees through education and had them rewash hands and put on new gloves. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed expo line handsink partially blocked by dish racks and the back prep handsink blocked with linens. CDI: Items blocking sinks were moved and employees instructed to only use handsinks for handwashing. REPEAT. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer supply feeding into three compartment sink or dish machine at the time of inspection. All sanitizer spray bottles were filled from three compartment sink and also read 0ppm quat sanitizer. Fresh containers of sanitizer were placed at both three compartment sink and dish machine, though dish machine still registered 0ppm chlorine sanitizer. Work order was placed during inspection for dish machine. Facility is using three compartment sink for all warewashing until repairs are made. VERIFICATION REQUIRED within 10 days to determine compliance with sanitization of food contact surfaces. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soup, queso, and chili inside a hot box holding below 135F. PIC stated that steamer is inoperable, and that the items were most likely not reheated properly before being placed in the hot box. CDI: All out of temperature items were reheated above 165F on the stove top and placed back into hot box for proper hot holding. Technician arrived on site to repair steamer during inspection. VERIFICATION REQUIRED within 10 days to determine long term compliance with reheating using steamer. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items inside salad cold holding unit holding between 48F and 52F during inspection. PIC stated that the unit had been freshly stocked this morning with items from the walk in cooler. All items in the lower portion of cooler were relocated to the walk in for rapid cooling and the items on top of salad unit were placed on TPHC until repairs could be made to unit. VERIFICATION REQUIRED within 10 days to determine long term cold holding compliance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 several items cooling in walk in unit while covered in large plastic containers. Observed rice cooling properly on sheet pan, but hot chicken was placed directly under it on the speed rack, causing the rice to absorb heat from below, slowing it's cooling process. CDI: All cooling items were vented to allow for rapid cooling. Items were rearranged on speed rack so that hottest item was placed on top and cooler items were beneath them. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing under running water holding at 70F in prep sink. CDI: Shrimp were panned and taken to walk in for cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some unlabelled spice shakers along cook line. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth in bar area not held in a sanitizer bucket and the cook line and expo line sanitizer buckets reading 0ppm quat sanitizer. (Both were filled from the three compartment sink before supply was replenished). CDI: Both buckets were refilled with sanitizer reading between 200 and 400 ppm from three compartment sink. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed small knife stored in a hole on the bun warmer adjacent to hot box. CDI: Knife moved to clean surface on top of bun warmer. |
|
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 steamer for reheating foods for hot holding, as well as salad cold holding unit inoperable at the time of inspection. Technician arrived during inspection to repair steamer and work order was made for salad unit. |
|
47
|
0
|
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 debris buildup on top of dish machine and on shelves adjacent to three compartment sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored on top shelf in walk in cooler over covered prepped food items. CDI: Drink as voluntary discarded. |