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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
No Points Deducted:
Observed an uncovered employee drink stored on a shelf over condiments. CDI- Discarded.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
No Points Deducted:
Observed quinoa placed in the cooler on a sheet pan at 174F (8:56AM), Checked again at 9:50AM and the temp was at 79F in areas and 159F in others. CDI- Quinoa was split and placed onto 2 sheet pans.
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 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
-Observed spring mix lettuce in the salad make station at 50F. Stacked too high. CDI- Removed top layer.
-Observed a catered salad in the cooler in the back office at 49F. *Unit's thermometer reading 50F. DO NOT USE UNIT FOR POTENTIALLY HAZARDOUS FOODS UNTIL IT HOLDS 45F. Per PIC, unit will only be used for drinks for now on.
-Observed a cup of macaroni on a shelf in the front at 71F. CDI- Discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
REPEAT: Observed a small unlabeled container stored by the smoothie machine. Per the PIC, it is sanitizer. CDI- Relocated the bottle and informed the PIC to label all chemicals.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
-Observed pans of salad in the bottom of the leaf lettuce make unit tightly wrapped at 57F. CDI- Made this morning- Vented and placed in the walkin cooler.
-Observed grab and go salads at 50F. CDI- Vented and moved to the freezer.
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 |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
No Points Deducted:
Observed an employee begin wrapping sandwiches without a hair restraint. CDI- Hat was put on.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
-Observed residue and buildup on the tops of the salad dressing squeeze bottles. Clean.
-Observed buildup, residue, and debris in the salad make station and the bottom of the other make stations. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
No Points Deducted: Observed buildup on the floor under the tea urns on the front line and under the soda dispenser boxes. Clean.
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.
*NOTES: New GM, Facility not doing TPHC Process, In use utensils are being changed out every 4 hours or before.
*SUGGESTION: Move clean tongs from hanging over the dirty side of the three compartment sink. (Possible splash.) |
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