| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed two bar sinks being used to store sanitizer and a wiping cloth. CDI- PIC removed items and informed staff the hand sink must be maintained for hand washing only. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed large meat slicer, several plates, and bowls with food debris left on them and stored clean. CDI- PIC instructed employees to take all items to the dish pit area and to be cleaned properly prior to use. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cream cheese (50F), feta (51F), diced tomatoes (49F), head of lettuce (54F) and cut cabbage (50F) all above 45F. Items were stacked to high in the flip top units. CDI- PIC had employees voluntarily discard the TCS foods above 45F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked onions (134F) and cooked mushrooms (100F) cooling on the counter. Also observed four containers of cold slaw (51F) bagged and tightly wrapped in the reach in cooler. CDI- All items were moved to the walk in cooler and uncovered to quickly cool. NOTE: Cooling methods has been a chronic violation. During the next visit or inspection a RCP may be requested for the PIC to implement or permit action may occur. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies throughout the facility. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing RTE foods with bracelets and watches on the wrist. PIC instructed all employees to remove items from hands and arms while preparing food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wiping cloths in sanitizer at 50 ppm QUAT. PIC had employees change out buckets. Sanitizer was brought to 200 ppm QUAT. |
|
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.- Observed several handles stored in RTE food. PIC removed handles out of RTE products. |
|
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 one low boy reach in cooler with water build up on the bottom. PIC stated the water is over flowing from the drip pan. Other low boy reach in coolers throughout the facility are in need of repair do to minor damage to the doors. PIC stated all coolers on scheduled for maintenance. Several units have already been repaired. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster doors open during the inspection. PIC closed the dumpster doors. |