|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 20 plastic pans used for the prep line stored in the clean section of the dish area that had food debris. CDI-PIC set aside to be washed/rinsed/sanitized. REPEAT. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 41F. -P Observed two containers of ribs above 41F in the WIC. PIC said they cook ribs, let them cool for a while in the oven with doors open, cool enough to touch, then wrap them and place them in the WIC. CDI-PIC voluntarily discarded ribs and EHS explaiend ribs need to go into WIC after reaching 135F and cool on sheet trays until they reach 41F, then wrap them. VR REQUIRED 10/11/2020. REPEAT. |
|
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 boneless chicekn wings sitting below 135F. CDI-PIC explained they only sit there for 30mins, they use a timer and food was gone by the time EHS left. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken at breading station at 49F, pan was double stacked. CDI-PIC said chicken was from this morning at 11am, took to the WIC to cool. Observed two different cold drawer stations holding food above 41F. PIC said they prep the line at 8-9am in the morning, all food was taken back to the WIC to cool. Ambient air was 49F. REPEAT. VR REQUIRED 10/11/2020. |
|
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. Observed wet stacking in the dish drying area. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Obsvered ice in the freezer, on the shelves and on the food. Ice building up in the stand up. 2 sets of cold drawers aren't holding temp, and one drawer doesn't shut properly.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting board at the prep line that need to be resurfaced or replaced, deep grooves making it difficult to properly clean. REPEAT. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the bottom of the prep units, prep unit handles are greasy and need to remain clean. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout throughout kitchen area, PIC said they area fixing shortly. Observed corner of wall that has a hole in it. REPEAT. |
|