| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
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 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cleaning needed in salad spinner.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on ice machine deflector plate screws. Observed cleaning needed in bagel and cookie case. CDI: PIC was advised on what needed to be cleaned and how often. |
|
18
|
1.50
|
Proper cooling time and 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 45F. -P Observed chicken salad cooling at too low of a rate after EHS intervened. CDI: chicken salad was split into two containers and placed uncovered in freezer. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 boiled eggs and chicken salad being cooled in large containers with tight fitting lids. CDI: boiled eggs were uncovered and chicken salad was uncovered and separated into two containers to quickly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in water that measured 0ppm quat and chlorine. Observed many wet wiping cloths in the three compartment sink not stored in sanitizer being used to wash dishes. |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
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. -Repeat- Observed scoop handles for dry goods stored in contact with the product. Ensure handles do not come in contact. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being stacked while wet on drying rack. Observed coffee pots hanging off drying rack with water collected in the bottom. EHS advised PIC to periodically dump water out of coffee pots. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed single-service coffee cup lids being stored without protection out front exposed to customers. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips onsite for quat nor chlorine. VERIFICATION REQUIRED to ensure facility has obtained quat test strips since that is what they are using to sanitize. |
|
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 cleaning needed on plastic storage bins behind counter. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Repeat- Observed missing ceiling tiles in several areas where food is stored. |