| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at 3 comp sink reading 0 ppm quat. Observed food employee sanitizing dish. PIC stated that sanitizer was out today and a call has been made to get it fixed. CDI- Sanitizer was fixed during inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed dried food debris on slicer. PIC stated that slicer gets cleaned after every use but no cleaning was observed during inspection of 2 hours. CDI- Slicer was taken apart and cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice matching with pink slime and black residue on the interior top part. |
|
18
|
0
|
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 two batches of chili in an ice bath and fried turkey breasts in walk in cooler not cooling at the proper rate. The chili did not change temperature in the 45 minute time span. Fried turkey breasts were cooling at a rate of 0.4 F per minute and the rate needs to be 0.54 F per minute to achieve proper cooling time.
CDI- Chili was removed from ice bath, spread on sheet pans and placed in freezer. Turkey sandwiches were unwrapped. Chicken wings and hot dogs were placed in freezer.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed two bathes of crab corn dog mix not cooled at the proper rate.
CDI- The mix was spread out on shallow pans. |
|
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 and held more than 24hrs. -Pf
In walk in cooler observed a plastic container of cooked beans not date marked. REPEAT.
CDI- Beans were date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
In walk in cooler observed cooked chili that PIC stated was cooked this morning with a date mark of 11/23. Observed cauliflower soup dated 11/21 at 43F and turkey dated 11/21 at 44F. Both foods should be 41F or below if held more than 4 days. REPEAT.
CDI- Food was discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
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
Observed several food items on TPHC with no time stamp. Facility has procedures, but no foods were marked. REPEAT.
CDI- Foods were time stamped. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
Observed facility producing kimchi with no state variance approval.
CDI- Kimchi was discarded. do not produce kimchi with current recipe until approval from the state. CDI- Recipe changed while on site. |
|
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 approved cooling methods not being used. Thick turkey breasts tightly wrapped in foil. Vegetarian chili being cooled in ice bath with no temperature change after 35 minutes. Ice bath will not be an effective means of cooling for thick foods.
CDI- Foods were spread out on sheet pans. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed flour and salt not labeled and also working containers with no label. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed several dented cans in dry storage area. Cans were removed and PIC stated that they would be thrown away. |
|
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 two reach in coolers with broken handles and also a split gasket in a reach in cooler. |