| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at the handsink at one station. The station was closed for the day and no food prep was observed. CDI- provided prior to the start of service. |
|
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 several metal pans and bowls with food debris stored as clean. CDI by removing to be re-washed and sanitized. Observed vegetable debris on the veggie chopper. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed the 0ppm sanitizer at the 3 comp sink and 0ppm sanitizer being dispensed due to the sanitizer bottle being empty. CDI by replacing and refilling at 200ppm. |
|
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 Observed rice cooling for 5 hrs still as high as 85F. CDI by disposal. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mixed vegetables stored in a hot holding cabinet at 128F and alfredo sauce left on a stove that was turned off at 129F. CDI by reheating to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products stored above 45F (see temperature observations chart), including but not limited to: blue cheese dressing, pizza sauce, tofu, chicken and pasta. Explained that if these products are cooling they should be 45F prior to storage for service. CDI by placing not over filling the dressing containers while stored on ice, discarding the tofu, chicken and pasta and removing the pizza sauce to properly cool down. |
|
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 rice cooling while tightly covered in plastic and stacked closely 2 pans high with little room for cold air flow around the product. CDI by voluntary disposal. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf Replace the milk dispenser cooler air thermometer, observed reading 50F while product measured below 45F and standing water inside the thermometer. CDI by replacing while onsite. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a minor presence of fruit flies near the can wash area. PIC showed documentation of a requested additional treatment was well as recent treatments. |
|
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 and plastic food containers stacked while wet. |
|
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. Observed 3-4 torn gaskets. Facility has repaired previous gaskets. |