| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hands inks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in handsink and employee rinsing utensil scoop in the handsink. Ensure handsinks are only for handwashing. CDI ice was removed from handsinks and employee was redirected to use 3 comp sink to properly clean utensils. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-702.11 Before Use After Cleaning - P Observed employee obtain visibly soiled scoop from the wash basin of 3 comp sink and rinse in handwashing sink before placing in a container of mashed potatoes. Ensure to properly wash, rinse, and sanitize utensils in the 3 comp sink. CDI EHS educated employee on proper wash methods, PIC voluntarily discarded mash potatoes and scoop was placed in the 3 comp sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 salad in a large, tightly lidded plastic container above 45F (see temp chart for salad 1). PIC stated salad was prepped the day before and adds water to keep it fresh. EHS determined that salad did not cool properly. CDI PIC voluntarily discarded container of salad. |
|
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 Observed fried chicken, gravy, mashed potatoes, and gyro meat hot holding below 135F (see temp chart). PIC stated items were made no later than 9 AM to prep for lunch. PIC noticed water was low in steam well. Ambient temp of hot box was at 118F. CDI gyro, mashed potatoes, gravy, and fried chicken were reheated to greater than 165F. Water was added to steam well and temperature was increased on hot hold box. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce cold holding above 45F (see temp chart). PIC stated lettuce was prepped the day prior. CDI PIC voluntarily discarded lettuce during the inspection. Points were not escalated due to only one TCS food item above 45F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of bleach sanitizer and soap mix not labeled. CDI PIC labeled container during the inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 salad, mac n cheese, and cut tomatoes cooling in large portions in plastic containers with lids on. Ensure to use methods to properly cool food. CDI ice was added to salad and placed into smaller portions and lids were removed from cut tomatoes and mac n cheese. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dirty wiping cloths on prep surfaces and hanging from employee's apron. Ensure to hold wiping cloths in sanitizer and replaced when visibly soiled. |
|
54
|
0.50
|
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. Observed employee apron hanging on dry storage shelf. Ensure to designate an area for employee's possessions.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee foods stored with food for public in the reach in units and walk in cooler. |