| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled gloves and protein stored in hand sink basin along cook line. CDI: Debris removed and sink rinsed. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink basin reading 0 ppm QAC sanitizer, as well as all sanitizer buckets reading 0 ppm QAC due to dispenser being non-operational. Dispenser regulator was clogged, causing a blockage in the sanitizer line. CDI: Blockage removed and sanitizer began dispensing between 200 and 400 ppm QAC. All buckets were emptied and refilled. |
|
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 cheese and grilled onions in steam wells holding below 135F (see chart for details). Both items were double panned, and the water had evaporated from the second pan. CDI: Both items were reheated to 165F on grill top immediately and steam wells refilled with water. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in salad unit and in low boy units on line holding between 42F and 45F (see temps for details). CDI: Out of temperature products were placed on ice to rapidly chill to 41F.
Note: As this was the facility's first inspection under the new 41F cold holding parameter, points were not deducted for the above violation, despite it technically being a repat violation. If cold holding violations are observed in the future, points will be deducted. |
|
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 Observed several items (house american cheese, brie, and corn mix) prepared earlier today cooling in deep or densely stacked pans. Items appear to have heated up slightly during prep and were immediately portioned and stacked as if they were already 41F. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 a single use drink cup used as a scoop in bulk dry product in back room of facility. CDI: Cup discarded. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked plastic pans on drying rack adjacent to warewashing area. CDI: Pans pyramid stacked. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use take out trays displayed on cook line with food contact surface facing up, exposing them to contamination. CDI: Trays inverted. REPEAT. |
|
47
|
0
|
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. Observed shelving to the right of handsink in expo area with minor grease buildup. |