| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed ice in kitchen hand sink upon arrival. Ensure hand sinks are used for washing hands only. CDI: corrected by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with build-up. Observed several ceramic dishes being stored as clean with debris on them. CDI: items were placed by dish machine to be properly washed. |
|
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 Observed cooked chicken cooling in an ice bath at a rate of zero for the length of inspection. CDI: chicken was still within time parameter and was moved to the walk-in freezer to quickly cool. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork holding below 135F in steam table. CDI: pork was removed to be reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in salad prep top cooler above 45F. CDI: lettuce was relocated to bottom of prep cooler to quickly cool. Observed multiple items in the prep cooler behind the cook line holding above 45F. CDI: maintenance was called to come fix cooler. All TCS food items that were prepared today were relocated to walk-in and reach-in cooler. Items that had been in cooler for a period longer than this morning were voluntarily discarded. Food requiring temperature control for safety cannot be placed back into cooler until it is capable of holding foods at proper temperatures. VERIFICATION REQUIRED to ensure cooler is holding foods at 45F or below. |
|
21
|
1.50
|
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 whole milk in reach-in and chicken wings from yesterday without date labels. CDI: items were properly labeled.
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 Observed diced ham from 6/30, cooked habenero sauce 6/29, and baked beans from 6/30 in the reach-in cooler. CDI: items were voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 -REPEAT- Observed cooked chicken cooling in an ice bath with ice only coming in contact with the bottom of the pan. Ice needs to surround pan. Observed blanched green beans cooling from yesterday in tightly wrapped individual bags. Observed chopped lettuce cooling with tightly wrapped plastic and lids. Observed items that were taken from prep cooler #2 cooling with tightly wrapped plastic. CDI: items above 45F that were cooling longer than from this morning were voluntarily discarded. Items above 45F that were prepared this morning were vented and uncovered to quickly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed limes being stored under prep sink. Observed chips on window sill with plastic wrap. EHS suggested storing chips in container with tight fitting lid. |
|
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 wet wiping cloths being stored outside of sanitizer buckets on cookline and on top of clean dishes on clean dish rack. |
|
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 scoop handle stored in sugar. Observed small metal ramekin being stored in raw ground beef for portioning. EHS suggested using scoop with handle that is stored out of product. |
|
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 prep cooler holding foods above 45F. Cooler is scheduled to be serviced this afternoon and facility will not be serving food until cooler is fixed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 a few holes in basement ceiling. Observed tiles out of place above dish machine area. |