| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - 0 pts - Dish washing employee did not wash hands in between touching soiled and clean equipment. CDI- Employee addressed by kitchen assistant and employee complied. Observed proper hand washing from food employees. |
|
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 - One large container of chilli and one of soup read 50F prepared on 9/17. CDI- Product was voluntarily discarded.
Assess cooling procedures. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Large container of queso dip stored in hot box read 117F. PIC reheated product to 158F. CDI- PIC reheated product to 178F correctly after correction. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Raw chicken stored in ice bath read 43-56F. One rack of fish read 48-51F. Two pieces of chicken breast read 50F. CDI- Chicken breast was rapidly cooled in walk in cooler. All other product was discard. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 - Repeat - Portioned containers of pimento cheese (9/9, 9/10, 9/13), ranch (9/14), pico (9/13), potatoes (9/14),and salad (9/13) were out of date compliance. CDI- Items were discarded.
41F or less - 7 days with date of prep counting as day 1 // 42-45F- 4 days with date of prep counting as day 1 // WIC is holding food 45-46F during inspection.
Product must be assessed to ensure compliance in date marking. On or before January 1, 2019, the equipment is upgraded or replaced to maintain food at a temperature of 5°C (41°F) or less. |
|
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 - Two containers holding soup and chilli were not properly cooled. Items were stored in 5 gallon container with ice wands in them and read 50 F. Ice wands should be actively used. If no other cooling method is used product should be placed in smaller containers. CDI- Product discarded. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed fruit flies/nats coming from keg storage room. Proper procedures should be in place to prevent fruit flies/nats. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed one wet wiping cloth stored on prep surface. |
|
41
|
0
|
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. - 0pts - Observed a container with no handle stored in pico. |
|
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. - 0 pts - Shelving in front area reach in and supports and shelving in kitchen. Assess and repair/replace. |
|
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 // and shall be clean. -repeat-
Floors: Observed several cracked or broken tiles and areas in need of re-grouting throughout establishment. Some baseboards
coming off the wall. // Cleaning needed in keg room.
Walls: Cleaning needed throughout for splash and debris.
Ceiling: Observed several ceiling tiles out of place or buckling. Repair |