|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 sanitizer towels stored in hand sink at front entrance to kitchen. CDI: PIC removed sanitizer towels. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy being held below 135F in steam well. CDI: PIC voluntarily discarded product. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, pimento cheese, sliced cheese, and salads being held above 41F in make table. PIC stated flip top on unit is broken and maintainence arrived during inspection. PIC placed products on ice. Approx. 35 min. later, the salads had been sold, pimento cheese cooled to 41F, and the lettuce and sliced cheese voluntarily discarded. EHS will follow-up within 10 days to verify temperature issues with make table have been resolved. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Continued non-complicane may result in Risk Control Plan and possible permit action. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on blanched fries upon arrival for inspection. EHS requested time stamps be placed on fries. At end of inspection, fries were still not time stamped. CDI: PIC sent food employee to purchase markers and time stamped fries. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed 7 bags of mac-n-cheese thawing directly in basin under hot water in prep sink. PIC then turned off hot water and left bags sitting in pre sink basin to thaw with no running water. CDI: Education provided, PIC placed mac-n-cheese bags inside insert pans, and bags placed under cold running water. |
|
37
|
0
|
Contamination prevented during food preparation, storage and 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 box of chicken supremes stored on floor of walk-in freezer. |
|
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 flip top on make table unit in poor repair- causing temperature issues. |
|
53
|
0
|
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 clean. Caution should be used to minimize food exposure. Observed standing water in dry storage area and at water heater approx. 1 inch. deep. Observed food splash/standing water on floor of chicken walk-in cooler. |
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