| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee drop sugar dispenser lid on floor and then rinse it under running hand sink water as EHS was washing hands upon arrival. CDI: EHS advised employee to use three compartment sink. Nothing other than hand washing shall ever be done at hand sink. Observed PIC rinse thermometer in hand sink. CDI: PIC educated on hand washing sink usage. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs being stored on top of ready-to-eat muffins on a shelf above other RTE foods. CDI: eggs were relocated to bottom shelf. |
|
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 REPEAT Observed chicken salad cooling at a rate of 0.03 deg/min in prep cooler. Proper rate is 0.12 deg/min for foods cooling from 70F to 45F. Observed soup cooling at a rate of 0.45 deg/min in back prep cooler. Proper rate is 0.50 deg/min for foods cooling from 135F to 70F. CDI: items were relocated to quickly cool. |
|
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 REPEAT Observed eggs salad and boiled eggs cooling with tight-fitting lids. CDI: items were uncovered and relocated to reach-in freezer to quickly cool. EHS advised using the freezer for most all cooling, especially of hot soups/chilis. |
|
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 several squeeze bottles of sauce and white granular without labeling throughout. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wiping cloths being stored in 0 ppm quat and 0 ppm chlorine in three compartment sink. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 knife being stored in container with build-up inside on back prep counter. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed coffee pots hanging above three compartment sink with water in them. PIC reminded to periodically dump water from coffee pots. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. REPEAT Observed single-service coffee cup lids being stored without protection, exposed to customers in one area on round table. EHS saw improvement with other cups and lids against wall that are being displayed with plastic wrap still on them. EHS suggested relocating lids on round table to lower basket so they will be covered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Hamilton Beach food processor in back kitchen. PIC advised to removed equipment as it states "Household use only." |