| 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 several areas of walk in cooler where unwashed produce was being stored above ready to eat foods. CDI - PIC relocated all unwashed produce to below ready to eat foods. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed baked beans cooling in covered large tub. Beans measured 56F at 2:13 and had dropped to only 55F by 3:10. Beans were then moved to several smaller tubs, placed on a speed rack, and rolled, uncovered, into the walk in cooler. They reached 50F and lower in another hour. Beans were stirred and continued to cool. PIC asked for how we calculate the cooling rate and a discussion was had. He will monitor and ensure compliance. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked pork prepared yesterday and frozen today. Product had just started freezing process and was not marked with "into the freezer" date. CDI - explained to PIC, who added freeze date and will educate staff on getting all date marks required on products which are frozen and later pulled so that everyone can understand when the required discard date will be. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kit had been placed on top of shelf holding cleaned equipment. Kit was moved to bottom shelf. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large tub of baked beans cooling in covered tub. PIC explained that beans were chilled before being mixed with other chilled items but apparently the mixing process had allowed the beans to warm up above 45F. See temp chart. Beans were divided into several uncovered shallow pans to continue cooling. |
|
42
|
0
|
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. Observed employee cleaning a prep table. She said she sprays it with sanitizer after washing and then wipes the sanitizer off with a dry cloth. She was instructed to leave the sanitizer on after washing and rinsing to air dry.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two plastic tubs holding cleaned equipment. Tubs had dust and debris in the bottom of each. PIC moved items to dish area to be washed again along with tubs. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several single-use and single-service items stored in dry goods room unprotected. Explained rule to PIC. |
|
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. Observed floor of walk in cooler showing a gap between where floor ends and back wall begins. It should be sealed or covered to allow for ease of cleaning.
4-502.11(A) Maintain utensils in good repair. Observed cracked lid on sugar barrel and a few other dry goods lids with corners chipped off, not allowing for a good seal. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 - Washed equipment shall be rinsed after cleaning. Observed employee cleaning a prep table with soapy water and saying she then planned to spray it with sanitizer and wipe it dry. She was reminded to use plain water to rinse off the soapy water after washing and before applying sanitizer (and then to let the sanitizer air dry). |