| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
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 the can opener with some residue on the blade. CDI, item placed at sink for cleaning. Keep food contact surfaces clean and sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cooked chicken that had been previously cooled and then chopped at room temperature. The initial cooling temperature was 56 degrees and 45 minutes later the temperature was 51 degrees. The chicken was stored in a deep shallow and covered pan for cooling. Observed penne pasta in sauce that was previously cooked and cooled. Product had been bagged at room temperature and then multiple bags were placed in a deep pan. After 30 minutes of cooling the product was still at 45 degrees. CDI. Both products were still in 4 hour cooling window and were transferred to shallow pans for cooling. |
|
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. Observed the flip top/reach in unit near the beer cooler with cheese and Stromboli at 43-45 F. CDI both items discarded. Establishment has the capacity to maintain food temperatures until the equipment is repaired. PIC contacted repair company. |
|
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 cooked chicken cooling in deep covered pans. Observed wrapped bags of penne pasta and sauce at 45 F cooling in a deep pan. CDI. All items transferred to shallow pans for cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two reach in units missing air thermometers. Replace the missing thermometers. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt with no label. Working containers of spices must be labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a damaged food processor and a damaged plastic pan. CDI. Both items discarded. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the interior of the dish machine collecting residue. Clean at the end of each day so that accumulation of residue does not occur. |
|
53
|
0
|
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. Observed damaged floor tile grout. Keep the floors in good repair. |