| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quaternary ammonia sanitizer in sanitizer bucket and three compartment sink at 50 PPM. CDI. The PIC remade the solutions to 200 ppm of quaternary ammonia. |
|
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 41F. -P
Observed mashed potatoes cooling in bottom of the egg omelet cooler at 85F at 1045am to 75F at 1115am, resulting in a cooling rate of .33F/min. To obtain proper cooling temperatures, a rate of .54F/min shall be met. CDI. PIC placed the mashed potatoes in the reach in freezer to cool down more quickly. |
|
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 tomatoes, lettuce, pasta salad, turkey, ham, slaw, corned beef, brie cheese, and melon all above 45F (see temp chart). CDI. The PIC moved all items to the walk in cooler except those needed for service immediately which were iced down to 41F. The corned beef in the walk in cooler was too close to the walk in cooler door on rack resulting in a higher temp; it was moved to the back of the walk in cooler. Maintain prep lids closed as much as possible. Check temperatures throughout shifts and ice down or move to the walk in cooler when necessary. Always cool foods down to 41F before placing in cold hold units. |
|
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 lettuce, tomatoes, sliced turkey inside flip top units with the intent of the product for immediate service (cold holding). Flip top units are not constructed to cool foods properly and once in the flip top unit are deemed "holding". Observed mashed potatoes cooling in the bottom of the reach in omelet cooler. Mashed potatoes once put in the walk in cooler were still cooling too slowly see (#18). CDI. PIC instructed to place mashed potatoes in freezer to cool faster. The TCS foods were immediately moved to the walk in cooler to properly cool by the PIC as products were prepped within the last two hours. Conversation with the PIC on cooling methods and cooling times. Repeat; full points. |
|
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.
COMMENT: Observed several spices unlabeled near omelet station (salt, pepper, etc). Label spices. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed torn gasket on pancake cooler doors. Observed pooling water in bottom portion of pancake cooler indicating potential future issue with cooler. Observed temperatures inside salad prep cooler higher than 41F; had employees maintain lids and doors closed as much as possible; temped at 42F; may need repair or replacing. |
|
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 black debris buildup on several gaskets throughout the kitchen. Observed debris inside coolers and on cooking equipment. Observed debris buildup on outside of can opener. Repeat; half points. |
|
53
|
0.50
|
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; 6-501.12 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.
Observed debris present throughout kitchen on ceilings and FRP walls. Observed debris on floors underneath equipment and dry food storage. Observed uneven floors throughout kitchen that need to be repaired to provide a smooth, easily cleanable surface. Repeat; half points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
COMMENT: Observed several light bulbs throughout the kitchen without light shields. Suggestion to the PIC to obtain light shields or to replace with shatterproof light bulbs. |