| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods under temperature control observed above 41F. (see chart above). CDI. Some foods voluntarily discarded. Other foods in units less than 4 hours were sent to walk-in cooler to rapidly cool. Repeat violation. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Prepped quesadillas with shredded cheese and sliced cheese on Time as a Public Health Control (TPHC) were observed with prep times that were past four hour mark during inspection. Foods were voluntarily discarded by PIC. Procedures for TPHC are from 2010 and do not include current procedures. CDI. Updated procedures were provided to PIC. Repeat violation. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P Chlorine sanitizer in three compartment sink observed above 200 ppm. CDI. Sanitizer remade to 100 ppm. |
|
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 Beef is being cooked for chili and observed directly cooling in cold holding flip top unit with a dense portion. Cool foods quickly in WIC, ice bath, or other approved method. CDI. Moved to WIC. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer buckets observed with turbid water and food particles. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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. Spoons with handles in direct contact with slaw. |
|
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. Multiple containers observed stacked wet. |
|
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 heavy grease and foo build up on all equipment, inside of cold hold units, drawer units, reach-in coolers, interior of gaskets, and throughout facility. Repeat violation. |
|
53
|
0.50
|
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 throughout facility observed with dried food debris. Dust and build up observed in between drink machine and fryer area. More deep cleaning is needed on floors and walls. Repeat violation |