| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed avocados, celery, and green onions stored above ready to eat food items in walk in cooler. CDI - unwashed produce moved to lower shelf. |
|
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 various pans, utensils, small wares, blender pitchers, etc. stored as clean with food residue present on food contact surfaces. CDI - items removed to dish area for re-cleaning. REPEAT
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed wall mounted sanitizer dispenser not providing quat sanitizer at consistent concentrations. Solution from dispenser at 3 part sink testing at 0ppm quat, then higher than 400ppm quat. CDI - PIC to manually mix/adjust quat concentration and test each batch before use until dispenser is repaired. |
|
18
|
0
|
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 41F. -P. Observed cooked quinoa cooling on sheet pan in speed rack in walk in cooler at 84f reduced to 74f after 40 minutes. Cooling rate of 15 degrees per hour not sufficient to meet 2 hour cooing timeline. CDI - quinoa spread onto sheet pan and placed into freezer verified to be 44f after an additional 15 minutes. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed whole chickens and chicken quarters holding at less than 135f in line area heated cabinet. CDI - chickens reheated to above 165. Observed cooked green beans holding in pan on back of stove top at 111f. CDI - discarded. REPEAT - full 3 point deduction |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 employee “flipping” and combining batches of portioned sauces which were held using TPHC in line cold drawers. New pans of sauces taken from back of house cold devices at 41f and placed into drawers and then topped off with old product already being held using time and new time written on labels. As reference, EHS noted that temperatures of portion cups in bottom of pan 41f while portion cups that were “flipped” were 52f. The time written on the labels was also not accurate as EHS observed the time applied at 2:40 pm but the time written was 2:00 pm.
CDI- items discarded and new batches provided with new accurate times written. |
|
31
|
0
|
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 quinoa cooling on sheet pans in WIC . Quinoa piled thick and pans not spread apart to allow adequate air flow for cooling. CDI - quinoa spread onto additional pans into thin layer and placed into freezer to quickly chill. |
|
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 wiping cloths in buckets of sanitizer with solutions ranging from 0 ppm quat - concentrations exceeding range of test strips. PIC identified problem with quat dispenser intermittently providing product so that if each bucket filled individually they may not be at proper concentration. (See # 14). PIC mixed and tested large batch in 3 part sink and to dip all sanitizer buckets from batches when needed to ensure all at proper concentration. |
|
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 in use grill utensils stored in hot water on flat top grill at 117f. Maintain grill utensil water at 135f or higher. Observed portion bowls used as scoops laying in rice at line. Do not allow bowls to lay in product with hand contact surfaces in the food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed multiple instances of clean utensils, small wares, and pan lids stored in unclean containers in clean utensil storage area. Store clean items in clean containers to prevent contamination. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service food packaging items stored directly on floor in outdoor storage unit. Do not store single service items on the floor. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 increased levels of low grout lines throughout back of house areas holding food debris. Repair to make cleanable. REPEAT |