|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 soiled dicer stored as clean. CDI - taken to dish pit to be cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine not dispensing sanitizer into final rinse. CDI - previously processed dishes pulled for recleaning, repair person came and fixed sanitizer tube, resulting in 50-100 ppm free chlorine in final rinse.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled interior of one ice bin at bar. CDI - cleaned and sanitized. |
|
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 3 bags of creamed corn in walk in cooler from yesterday. Corn still measured 49F-52F after more than 6 hours cooling. CDI - voluntarily discarded. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed bagged creamed corn and collard greens in walk in cooler. PIC shared cook-chill procedure and is currently working with SrEHS C Hamilton on getting an approval. CDI - educated PIC on options and explained that process is yet unapproved. Reviewed what PIC has already prepared and suggested he send it in to Ms. Hamilton now. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 a few pans of cooked pork which had been properly cooked and cooler yesterday then removed from cooler for processing today (cutting into cubes, wrapping, and so on). Pans were then placed back into cooler tightly covered. Explained to PIC they should remain vented until they cool back down to 45F. |
|
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 unlabeled working containers of salt pepper mix, salmon rub, pork rub, water, oil. |
|
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 split gasket at front walk in cooler, back two door upright cooler. |
|
52
|
0.50
|
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 lids both missing.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in place. |
|
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 chipped tiles on curb of can wash. |
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