| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Stew, baked beans, creamed potatoes held in the steam well and warmer cabinet respectively not under temperature control. Temperatures ranging from 116F- 128F. PIC Toni Bowman had all removed and reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P, Four pans of ribs in the walk in cooler not under temperature control. Temperatures ranging from 44F-48F. CDI- PIC had all removed and placed in walk in cooler for rapid cooling. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P One small bottle of hand sanitizer stored on upper shelf at express side of food service line. CDI- PIC corrected storage. 0pts |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC and employee's only able to provide dial stem thermometer. Facility has several thin massed foods such thin spiral potato fries and pulled lettuce, and would need a thin probe thermometer to check those thin massed foods. Verification by April 4, 2021 to check for thin probe thermometer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloths being stored under cutting boards on the line. Remove wet cloths. 0pts |
|
41
|
0.50
|
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. Scoops stored completely submerged in flour, sugar, batter mix. CDI- PIC corrected |
|
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 and at least 6 inches off the floor. One large bag of single service gallon jugs stored on the floor in the cooler at the " to- go" station. All other large bags stored correctly. 0pts |
|
47
|
0.50
|
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. Interior shelving, bottoms of units, and gaskets of cooling units on the line need to be cleaned due to some standing water, and food debris on and in them. |
|
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. Employee umbrella stored on top of large flour bags. Storage was corrected. 0pts |