| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple plastic dish racks stacked directly in front of hand sink closest to walk in cooler. CDI- all dish racks moved, EHS emphasized importance of maintaining access to all handsinks in facility. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 2 sheet trays of quiche stored in reach in unit without covering. Observed metal pan of cooked sausage patties without a cover in reach in unit. CDI- products covered with plastic wrap. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior white baffle wall with black and pink buildup, ensure more regular cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products (brie, lettuce, tomatoes, corned beef, turkey, ham) holding above 41F in multiple prep units, see temperature chart. Through discussion with PIC, products out of temperature were either just prepared this morning and put directly into cold holding or were stacked over the fill line causing the rise in temperature. CDI- all products brought back to walk in cooler to rapidly cool to 41F or below before being placed in cold holding units. REPEAT. |
|
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 multiple products prepped this morning and placed directly into flip top units, see temperature chart. Observed multiple products in the walk in cooling in large, deep containers with tightly covered lids. CDI- products cooling in prep units were moved to walk in cooler, products in walk in cooler were uncovered and put into more shallow pans to allow for rapid cooling. EHS discussed cooling parameters and proper cooling methods with PIC, will move to more shallow containers and leaving lid off until product reaches 41F or below. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish storage area. Ensure air drying before stacking as clean. |
|
47
|
1
|
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 cooking equipment with significant food debris buildup throughout kitchen. Observed containers that store dry products like flour and sugar with significant food debris buildup. Observed gaskets on walk in cooler in need of cleaning. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed multiple sinks in kitchen (3 comp and handsink) leaking water from faucet connection area. Ensure plumbing system is maintained in good repair. |
|
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. Observed tile flooring throughout kitchen with damage, cracking and breaking. Flooring throughout facility is not in good repair.
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 flooring near cooking equipment in need of cleaning. Observed buildup on walls behind 3 comp sink. REPEAT. |