| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT Observed no CFPM onsite today. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT Observed no paper towels at back hand sink. CDI: paper towels provided. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 REPEAT Observed sliced tomatoes cooling at a rate of 0 deg/min, tuna salad at 0.07 deg/min, and egg patties at a rate of 0 deg/min. Proper rate for items cooling from 70F to 45F is 0.12 deg/min. Sliced tomatoes and tuna salad were cooling in reach-in cooler. Reach-in cooler doors do not shut and seal on their own. EHS had to push door to ensure it stayed shut. Throughout inspection, employees were going to reach-in cooler to grab items for service without shutting doors completely. This make sit difficult for items to cool. EHS suggested repairing doors to properly close and training employees to ensure doors are shut after opening. CDI: Items were left vented to quickly cool. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes at temperatures above 45F on make line. Tomatoes were stacked too high. CDI: facility went thru tomatoes very quickly during lunch rush. Observed bulk sliced cheese in front of reach-in cooler holding at 48F. Observed portioned sliced cheese in reach-in at 46F with a date of 2/19. EHS shut cooler doors and left them shut for a while until thermometer measured an ambient air temperature of 43F. EHS believes items are having a hard time staying cold at the front of the cooler due to doors not being shut all of the way. CDI: cheese was relocated to different parts of the cooler and cheese that was at 48F in front of cooler was voluntarily discarded. |
|
31
|
0.50
|
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 REPEAT Observed sliced tomatoes and tuna salad cooling at improper rates in reach-in cooler with tightly wrapped plastic and lids. Ensure products that are cooling are vented to allow circulation of cold air. Reach-in cooler doors do not shut and seal on their own. EHS had to push door to ensure it stayed shut. Throughout inspection, employees were going to reach-in cooler to grab items for service without shutting doors completely. This makes it difficult for items to cool. EHS suggested repairing doors to properly close and training employees to ensure doors are shut after opening. Egg patties were cooling in heavily used prep cooler by make line. EHS advised PIC to not cool items in this prep cooler if employees are going to be in and out of cooler so frequently. Observed crab salad cooling on prep top. These units are not designed to cool. CDI: egg patties were relocated to reach-in cooler and all items were left vented to quickly cool. |
|
35
|
0
|
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 several spice shakers throughout without labeling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 box of cucumbers being stored on the floor for duration of inspection. CDI: EHS had PIC relocate cucumbers. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed togo boxes being stored under front hand sink. Ensure items are not stored under sewer lines as they could leak and contaminate items. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT Observed reach-in cooler shelves in need of resurfacing or replacement. Observed reach-in cooler doors to not shut and seal properly on their own. EHS suggests repairing doors. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floor under shelving in back. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT Observed employee jacket and purse commingled with food items on back shelving. |