| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in the main prep top cooler cold holding above 41F. See temperature chart. The ambient air temperature of the cooler was 48F. All TCS items were pulled from the top cooler and put in the walk in cooler. Facility does not hold items in the cooler overnight. An employee pulled the cooler from the wall and discovered the wire had come unplugged from the back of the cooler. The wire was connected back to the cooler. The ambient air temperature of the cooler began to fall and was 39F on one section of the cooler but still 44F on another section of the cooler. The PIC will continue to monitor cooler. VR- A verification visit will be made to facility. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared. -Pf Observed one container of tomato jam that was made yesterday with no date mark. Ensure to date mark all TCS items. CDI- Tomato jam date marked. Repeat violation. Points left at half as improvement has been made since last inspection. All items in facility properly date marked except tomato jam. |
|
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 pimento cheese, shredded cheese, and french onion dip being held in an ice bath on TPHC with no time stamp. Facility has other items on TPHC that are marked using a dry erase sheet. The items in the ice bath are not listed on the dry erase sheet. Ensure all items on TPHC have a correct discard time. CDI- The correct discard time placed on items in ice bath. |
|
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 several containers of lettuce that had been cut today. The containers were tightly packed with lettuce and covered with a lid. The lettuce had been cooling for around 3.5 hours. Ambient cooling must be achieved in 4 hours. Be sure all employees know proper cooling methods in order for TCS foods to cool within the proper parameters. CDI- All lettuce was spread onto sheet trays and placed in walk in cooler. Repeat violation. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several containers with no handle being stored in items such as dressings and tater tots. Only a scoop with a handle not touching the food can be left in a food container. Repeat violation. |
|
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 the main prep top cooler with water pooling in the bottom. Repair needed. Ensure all food stays covered in the bottom of the cooler. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed an accumulation of dust and food debris/residue on shelves, racks, inside/outside of prep coolers, and the top/outside of the ware washing machine. Cleaning needed and cleaning frequency increased. Repeat violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 an accumulation of dust on the ceiling in the kitchen and the ceiling vents. Cleaning needed and cleaning frequency increased. |