| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in a lidded cup with a straw as required, but beverage was stored above clean utensils in the dish area. Drink was moved by PIC. Do not store employee food, beverages, or belongings in areas that will subject food or utensils to contamination. |
|
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 paper towel dispensor at the rear dish machine handsink non-functioning at time of inspection. Paper towels were provided next to the sink by PIC. Paper towels or other approved hand drying alternative such as a blow drying device must be provided at each handsink and available at all times. |
|
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 dish machine dispensing 0ppm of chlorine sanitizer at time of inspection. Dish machine was not primed before dish washing began. After priming machine, proper concentrations were observed. Priming the dish machine and ensuring that proper sanitizer level is maintained should be done before washing any utensils. Facility may wish to make priming/monitoring part of a standard operating procedure to ensure compliance.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several lexan containers stored as clean with slight food debris present on the interiors. Dish staff should visually ensure that all utensils are properly processed after the wash/rinse/sanitize cycle. Items were re-processed. |
|
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 pasta that had been cooked at 11:30 that was cooling while being portioned into small batches. Pasta was observed at 80-90 degrees at the 1.25 hour mark. EHS had facility cease the portioning and put the items into the walk in cooler to make the required 2 hour time to 70 degrees. EHS recommended and PIC agreed that a better procedure would be to cool the pasta to 45F and then begin the portioning process. This ensures that the entire batch will meet cooling parameters, as well as negates the issue that small, tightly packed portion bags will not allow the pasta to cool efficiently.
Pasta was temped at 68F at the 2 hour mark in the walk in cooler. Had the items been 71F or higher, the entire batch would have been subject to discard. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pre-cooked pork meat not dated in the walk in cooler. PIC stated that it comes in pre-cooked, as such, when the container is opened a date must be applied to the food product that indicates how long it has been in storage. Time allowed for food to stay in storage varies, Potentially Hazardous foods kept at 41F or below may be kept a maximum of 7 days, including the date of preparation, foods stored at 41-45F may be kept for a maximum of 4 days, including the day of preparation or opening of the package as day 1. EHS allowed PIC to back date the pork items to the day prior, but will complete a return visit by 12/4/17 to verify that date marking procedures have been properly implemented. |
|
31
|
0
|
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 cooling process for pasta non-compliant. Process was amended by EHS to ensure that cooling times were met. Facility was leaving pasta to cool under no refrigeration while portioning in the prep area. EHS amended process as also mentioned under violation 18, such that pasta is cooled in the walk in cooler before portioning, ensuring proper cooling time/temperature |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack (consisting of a total of two pans) of lexan containers stored as clean while still wet. These items should not be wet stacked or nested to prevent a moist environment for pathogen growth, should any organisms survive the wash/rinse/sanitize process. Items were unstacked by PIC. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue present on the exterior of one pan stored as clean. Residue was removed by PIC/dish staff. Observed slight food debris residue accumulated on the sides of various equipment in the rear prep/hot hold area. Observed cooler racks collecting food residue. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Walls behind the prep areas, dry storage areas, and dish machine area soiled with food debris/residue. |