| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two pans of meat loaf at 122 degrees that were placed in hot hold to be reheated approx. 2 hrs earlier. Hot hold units are not for reheating foods. CDI- Meat loaf reheated in steamer to 165 min and meat loaf hot held at 135 min. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
I 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken strips in hot hold unit at 122-128 degrees. Appears chicken had been cut into strips and lost temperature during prep and then placed into hot holding. Need to reheat foods for hot holding that lose temp during prep. CDI- Chicken reheated to 165 for hot holding. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 some hashbrowns thawed and refrigerated more than 24 hrs that were not date marked. CDI- Hashbrowns date marked. |
|
22
|
1
|
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 some ham left over from last night food service that was held using TPHC at that time, and was saved to be re-used. Foods held with TPHC must be disposed at the end of its 4 hr time requirement unless the food had been maintainted under required temperature control. CDI- Leftover ham disposed of. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a few flip top coolers and prep coolers without thermometers. Have thermometers placed in all cooler units. |
|
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 a few pans being tight stacked while still 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 a couple torn gaskets on a few fridge units needing replacing. Observed walk in freezer with significant ice build up on the floor, likely due to a leak, have freezer serviced.
4-502.11(A) Maintain utensils in good repair. Observed a number of frying pans with peeling food contact surfaces. PIC disposed of frying pans. |
|
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 build up of dust and grease needing cleaning from all light fixtures on sneeze guards above food. Racks in walk in cooler and fans and racks in meat walk in cooler need cleaning of dust, mold and build up. Meat walk in cooler fan units need cleaning of significant lime scale build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed damaged FRP panels separating from wall near prep sink and corner pieces at entrance to meat cooler needing repair.
Door on meat cooler needs repainting. |