| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed utensils (peelers, tenderizing hammer, tongs, scoops,) stored as clean. Observed utensils stored as clean with label residue attached. CDI- moved back to cleaning process. |
|
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 : Found two trays of curry chicken 55 F in walk-in cooler, covered from overnight. CDI- chicken curry discarded. |
|
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: Found items in oven with oven turned off. Sauteed vegetables 110 F. Rice 125 F. CDI- reheated to 165 F. |
|
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 : Found bottle of chlorine sanitizer unlabeled. CDI- labeled. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf: Facility is making yogurt. A variance has not been obtained forthis specialized process. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : Facility making yogurt. No variance has been applied for. CDI- instructed PIC on procedure for requesting variance and gave appropriate paperwork. |
|
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 curry chicken from overnight tightly covered in deep volume. Item never cooled to required time / temperature parameters.
Do not utilize small prepcoolers for cooling foods down to required holding temperatures. Observed chicken in prep cooler at 55 F and 60 F. CDI- moved items above temperature to walk-in cooler. Curry chicken discarded. |
|
34
|
0
|
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: Facility has no thin probe thermometer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Observed multiple spoons in container of water at room temperature with food contact surface submerged in water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf : Observed some cutting boards gouged, with deep cuts, staining. Replace as needed. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Provide a legible data plate for high temp dish machine. Current data plate has information faded off.
4-301.12(B) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Facility has a three compartment sink and a high temp dish machine. There is equipment in use that is too large to be submerged in sink or placed in dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Base tile detaching from base of walk-in cooler. Re-attach. Re-caulk sinks to walls as needed.
6-502.12 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. Better cleaning needed in dish pit under equipent. |