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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dining area bathroom. Towels provided by PIC. |
|
18
|
1.50
|
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 45F. -P Observed chicken and beef in stock pots in the prep area at temperatures less than 135F, to be cooled down for later. PIC stated that they had been left out by a worker to cool before being placed into the walk in cooler. Once items reach 135F they must be actively cooled using methods such as a freezer, walk in cooler, ice bath, ice wands, etc. Items were placed into the freezer to rapidly cool down to 70F before the 2 hour restriction had passed. EHS retemped the items below 70F before the 2 hour limit. |
|
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 Observed chicken and beef cooling by being left out on a prep table. This method is not an acceptable method as the foods will not cool fast enough to meet the 2 hour to 70F restriction from a starting point of 135F. Ensure that an active cooling method such as ice baths, ice wands, stirring in the walk in cooler/freezer, etc is used. Items were placed into the walk in freezer to rapidly cool down. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several non-NSF bulk containers for dry goods, such as corn.
Observed rust on racks and other equipment in the facility. |
|
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. Extensive physical facility damage is present in the kitchen areas, to floors, walls, ceilings and baseboards. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottles stored throughout baking area and dry goods storage, ensure that all employee possessions including drinks and food is kept segregated from food service items. |
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