| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P .4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Soiled utensils and containers stored as clean, mold like debris on shields for both ice machines and basins, and in use sanitizer testing below 200ppm. CDI- Utensils removed for cleaning, sanitizer replaced. PIC Matt Flory to have ice bins cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Food items in the sandwich prep cooler not under temperature control. Ambient air of the prep cooler at 45F. Food items in the catering express walk in cooler not under temperature. Ambient air in the cooler 38F. Food items in the main walk in cooler varying in temperature control. Ambient air in the cooler 44F at the door and 42F at the back. Return visit by June 2, 2019 to check for repair of units, possible procedural change for storage, and ongoing temperature control. PIC voluntarily discarded all sliced deli meats in the sandwich prep cooler. Repeat |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Food items such as sandwiches, cooked beef, raw chicken, canned beans, and salads not cooling at approved rates either in the express walk in cooler and main cooler. Most foods wrapped with three layers of plastic wrap. Previously discussed and approved the use o time for prepared catered foods. Process was not implemented today. CDI- Food items vented to allow for adequate cooling, items in express allowed to mark for control through use of time as they had been prepared less than one hour. Discussed possible risk control to address cooling issue, |
|
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. Large containers at line not labeled with the common name. Label (0pts) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored on the floor in the walk in freezer. Verification by June 2, 2019 to check for correction of storage. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a watch and ring with stones during active preparation. One employee not wearing hair restraint during active food prep. Food employee put on hair restraint. (0pts) |
|
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. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Containers and metal pans throughout stacked wet during drying. Metal catering stands and items stored on the floor. Allow items to air dry and correct storage. |
|
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. Shelving and equipment damaged at cook line and in walk in units. New shelving and some equipment replaced in walk in coolers. Continue to work on replacing damaged equipment and food contact items. (0pts) |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and grease residue build up throughout. Cleaning is needed. Repeat |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Both bathrooms soiled and with excess debris. Cleaning is needed. (0pts) |
|
52
|
0
|
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. Door open on dumpster, and top lid of dumpster is damaged. (0pts) |
|
53
|
1
|
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. 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. 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. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Damaged walls and flooring. Dried debris, trash, and residue on flooring and in walk in units throughout. Cleaning is needed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Four employee beverages stored co-mingled with facility items, at prep areas, and storage areas. CDI- PIC removed all. |