| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Three molded green bell peppers on the shelving in walk in cooler/ main. CDI- Tre removed (0pts) |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. One small area on the metal shield of one ice machine and two tea nozzles with some mold like build up. Improvement noted on cleaning of interiors of equipment. repeat |
|
20
|
3
|
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 catering walk in cooler not under temperature. See chart. Food items in main walk in cooler also not under temperature control. Ambient air in catering cooler below 41F, but foods were triple wrapped and prepared 1.5 hours before. PIC Matt Flory advised that the foods were going to be delivered to the sites in the next 10 minutes. CDI- Time as a method of control was implemented, with the start time of preparation at 9:00a. PIC was reminded that they do have an approved plan for the use of time, and still may use for those catered items prepared on the same day. Food items in the main walk in cooler not under temperature control. Ambient air at 41F/42F. Roast beef was voluntarily discarded due to prep dated provided was 8/28, but neither was maintained at 41F or below. Other food items were removed and placed in catering walk in cooler for rapid cooling. Verification of repair to main walk in cooler will be completed by 9/13/19. repeat |
|
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. Ceramic bowl nested down in container of brown sugar. Bowl did not have a handle. (0pts) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Some damaged shelving on lower shelving of equipment. Noted that shelving for some dry storage and utensil storage has been replaced/ repaired since last inspection. Continue to work on replacing damaged 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 residue and debris and grease on exteriors of equipment, and interiors of reach in coolers, sinks, and shelving. PIC has advised of implementing rotating cleaning plan, and one area noted to be cleaned. repeat |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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. Damaged walls and flooring throughout. Dried residue and debris on floors under and between equipment, on fixtures, and in storage areas. Cleaning is needed. repeat |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One closed employee beverage stored co-mingled in reach in cooler with facility items. One employee coffee cup stored over 3 comp sink at frying/ baking line. CDI- PIC Tre corrected all. repeat |