| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Observed no papertowels supplied at the back handsink today. Supplied by PIC during inspection to correct.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
Observed adulterated vegatables in the bottom of a container that had good veggies on top- all discarded to correct.
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
Observed the dishwasher rinse not reaching 160F today. Dial showed rinse getting up to 180 or more but heat thermometer was run through multiple times and only reached 144F max. Facility switched to to-go boxes until this can be repaired. VR within 10 days.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed beans that had been cooling since yesterday and the middle of the product was >45F still and the outside of the product was at 45F. Beans discarded today.
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 |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed yuca, speghetti and soup holding at <135F in the warmer today- all reheated to >165F on the stove during the inspection to correct. Do not use the bottom right rack of this hot hold unit until it can be repaired.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed lettuce holding at >45F on the buffet. Lettuce put on time today to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed cooked pork, potato salad, black beans, slaw, and cooked chicken in the walk in cooler without dates and these foods had been made >24 hours prior- all dated by PIC during inspection to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed pork that was dated 2/27 which is past 7 days allowed- discarded today to correct. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed beans that had cooled in a very deep portion, tightly covered, in a plastic container- product discarded today.
All large batches of foods must be cooled in smaller portions, uncovered, stir product, use metal containers, and/or ice baths.
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 |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed gnats in the back of the kitchen today. Recommend covering dirty linens tightly.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed two boxes of food stored on the back walk in freezer floor.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
Observed utensils for stirring foods stored in room temperature water today.
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. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed tape on a cutting knife handle today- remove tape and be sure knife is in good repair or replace.
Observed raw wood in cabinets under buffet- paint or seal.
4-502.11(A) Maintain utensils in good repair.
Resurface the cutting board with deep dark grooves or use the other side of this board.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-101.11 Characteristics-Materials for Construction and Repair - P |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed a cracked light shield in the walk in freezer.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |