| 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 wall potato slicer with built up dried food debris. Also observed a plate with food debris and stored as clean. CDI-items taken to be cleaned.
4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed microbial build up in interior of ice machine. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 two large plastic pans of chili cooling in an ice bath. PIC stated chili was placed in ice bath three hours prior. Observed varying temperatures throughout product. See temperature chart for details. Unable to determine at what time chili started cooling at 135F. Chili did not meet cooling parameters of 135F to 70F within two hours. CDI-both batches of chili voluntarily discarded. |
|
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 a large amount of TCS foods out of temperature in two flip top units across from grill. See temperature chart for details. PIC stated all items were put into flip top unit 4 hours prior. CDI-all items out of temperature discarded. Verification required on both flip top prep units. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pans of blanched fries on TPHC with hold time 11-3pm not discarded by 3:10. PIC stated that top pan had been recently brought out of cold holding but time sticker was not changed. CDI-fries discarded and one pan of fries relabeled with proper time. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer stored on top shelf of flip top prep unit. CDI-relocated.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed label faded on bottle of sanitizer. CDI-relabeled. |
|
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 Observed chili cooling in ice bath in prep sink. Observed ice not filled completely around cooling product and product 43F on outside of pan, 80F in middle. Stir product when on ice bath to ensure even transfer of heat. CDI-product did not meet cooling parameters, product voluntarily discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food without beard guards.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing food with wrist watch. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
.3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on already washed avocados. Remove stickers prior to washing. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed cracked spatulas. |