| 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 unwashed produce (boxes of mushrooms) being stored above ready to eat foods (carrots, celery, bags of spinach etc.) CDI Provided storage chart to PIC and storage order was rearranged by end of inspection.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed on line at hamburger station, cheese being stored in bottom pull out drawer below raw hamburger. CDI Product was discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils, parts to rotomachine and back side of slicer blade with food debris on it. CDI Items were returned to ware washing. |
|
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 hashbrowns cooling at a rate of 0 degrees (please see temperature chart). Observed sausage and ham cooling at a rate of .075. Product should be cooling at a rate of .14. CDI Intervention occurred, product still had time before hitting 6 hours, product was spread out on sheet pans to achieve more surface area. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed 3 packs of ham dated for 4/4, one pack of sausage dated for 4/2, one pack of turkey dated for 4/12 and one pack of chicken lunch meat dated for 4/4. Observed mozzarella dated for 4/15 and 4/18. Observed liquid egg container without a date mark. CDI All product was discarded.
Observed some products being date marked for 8 days instead of 7; steak dated for 4/20-4/27. CDI Teachable moment with PIC to ensure date marking is correct, that first day is preparation day and add 6 additional days only if product holds below 41 degrees. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed food employee attempting to place food on time that was still above 45 degrees. CDI Food employee stopped and melon placed on ice bath to shock.
Observed missing records for TPHC; missing date for 4/17 and missing from 2/25-3/12. Make sure if going to keep records for food on TPHC to ensure its done correctly each day of operation. |
|
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 food establishment cooling various products such as lettuce, chicken, melon, sausage, ham etc tightly covered and stacked on top of each other. Observed hashbrowns cooling on sheet pan piled thick in the middle causing cooling rate to not be achieved. Also observed cooling occuring in reach in units. CDI lettuce and melon was placed on ice bath and chicken put in walk in cooler. Product was spread out on sheet pans to achieve cooling rate. |
|
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. Observed food employees wearing bracelets, watches, rings etc while performing food preparation. Make sure food employees remove all jewelry other than a plain wedding band to ensure proper hand washing. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets being stored on the floor. Make sure to keep off the floor to ensure contamination does not occur. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving, reach in units, racks, gaskets etc. Observed dusty fan in ware washing. Make sure to increase cleaning frequency. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink near ice machine leaking under neath. Make sure to keep in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
Observed missing tile over 3 compartment sink near ice machine. Make sure to replace.
Observed significant build-up on the floor under equipment, dust on ceilings over food preparation and walls near food preparation. Make sure to increase cleaning frequency. |