| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Two pans of baked beans stored under boxes of raw pork bacon in walk in cooler. CDI- PIC Nyakio
Berry corrected storage. |
|
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 . Baked beans, ground beef, and ziti in walk in cooler stacked one on the other and double wrap or in tightly closed containers during cooling process. All dated for 4/26/16. Cheese double wrapped and stacked in the prep cooler. CDI- PIC had cooling methods corrected for all. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple containers of dry seasonings and mixes at cook/ prep line area and in dry storage not labeled. CDI- PIC had all labeled during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three pans at utensil storage area stacked tightly while wet. CDI- PIC removed pans to be re-washed. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. More than seven large coffee urns stored on the floor in the expressing room. CDI- had storage corrected |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two stacks of single service articles at prep line on cold side not protected during storage. CDI- storage corrected. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Employee's observed using can liners to line cardboard boxes and then fill with ice for catering event. CDI- PIC asked about use of large bun bags, all replaced with bun bags. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. PIC advised at the beginning of inspection that facility dish machine is not being used today, due it not reaching required temperature for sanitizing. PIC advised that repair personnel has been called, but that they have not been on site as of today to repair. Employees handwashing all utensils temporarily until dish machine has been repaired. Ensure repair of facility dish machine and contact MCHD after repair has been completed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Grease build up on the sides of large heating equipment and fryers. Cleaning is needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
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. Dried food residue and grease build up under and behind cook line equipment. Cleaning is needed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverages stored com-mingled throughout prep areas. CDI- provide and use designated areas for employee items. |