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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Large ice bucket blocking access to handwash sink and pitcher in sink. CDI- Sink cleared for access. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher sanitizer in warewashing machine was recorded too strong at 200 ppm bleach. CDI- PIC primed machine and machine was sanitizing at 50ppm.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some build-up in interior of ice machine. Clean ice machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some soiled plates, scoops, bowls, and cutting boards. CDI- All items taken back to dishwasher. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings, chicken bones, and house-made ranches all holding above 45F (see chart). CDI- All items taken back to WIC to cool down. REPEAT. Ranch unit will be repaired. Facility will not use it in the meantime. VR. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries with a begin time of 11AM. Procedures stated they had a max hold time of 3 hours. Observed fries at 3:00. CDI- Employee stated the fries had been exchanged but the time was not changed. CDI- Time marker was changed. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed potato salad cooling with lid on and cooked onions cooling in flip top unit. Follow proper cooling paramaters. REPEAT. |
|
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 many oil, spice, and water bottles unlabeled. Label all bottles. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed many sheleves that are in need of thorough cleaning. Clean all shelves. |
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