| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink may not be used for purposes other than handwashing. Observed employee using dish room handsink to fill bucket with soapy water. She said the hose was broken. CDI by stopping behavior, educating. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. Final sanitizing rinse in dish machine must measure as stated on data plate, between 180F and 194F. Observed final rinse measuring 209F. VR - verification visit required Friday October 4, 2013, or sooner if fixed. Meanwhile, facility is using paper utensils. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.14. Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. Observed beef being partially cooked, then being brought to walk in for cooling. Asked chef about this - he said facility partially cooks, cools, then finishes cooking to order in stir fry. CDI - stopped process, had cook finish cooking beef. Further discussion revealed that facility sometimes marks chicken on the grill one day and finishes cooking the next day, as in for a special event. Directed PIC to discontinue this until and unless written procedure is submitted and approved by the Health Department. Look up requirements under Rule 3-401.14. Inspector also left packet explaining non-continuous cooking paperwork. VR - will return Friday October 4, 2013 to discuss plan PIC has for the future. Meanwhile, diccontinue this process. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. 3-501.18. TCS RTE foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening, depending on storage temperature. If held at or below 41F, such foods may be kept through the 7th day. If held between 41F and 45F, they must be discarded after the 4th day. Observed four containers of cream cheese opened and dated 9-19 and measuring 45F. These should have been discarded after the 22nd, based on temperature. CDI - discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods. Don't tightly cover cooling foods until they measure 45F or below. Observed chicken salad made this morning, tightly covered and measuring 56F. Corrected by venting cover.4-301.11 Cooling, Heating, and Holding Capacities-Equipment. Maintain adequate equipment capacity for holding cold foods. Walk in freezer is observed to be inadequate in size for neatly holding all frozen products delivered daily. Food must be stacked on crates on all available floor space in order to fit. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food Labels. 3-602.11. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Observed Caesar salad and Cajun chicken sandwich wrapped and offered for self-service without adequate labeling. Items missing - ingredients in the Cajun mayonnaise on the sandwich, possible major allergens in the Caesar dressing on the salad, name and place of packer, accurate declaration of quantity (example: weight). Read rule and change labels to comply. VR - will return Friday October 4, 2013, to check progress on labeling. Meanwhile, products can be held behind counters and offered for service by request. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions. Warewashing machine shall be operated in accordance with the data plate. Observed machine operating outside data plate parameters and not indicating that sanitization was achieved. Parameters (actual) = wash temp 160+ (130), pressure = 15 +or- 10 (36), final rinse temp 180-194 (209). Repairperson from engineering is working on machine. VR scheduled for 10/4, paper in use until repair is completed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed. Observed missing baseboard in kitchen, non-coved baseboard in kitchen. Repeat violation for nearly 2 years.6-501.12 Cleaning, Frequency and Restrictions. Clean ceiling tiles - very dusty in kitchen and above serving line. |