| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed hot water rinse cycle in the dish machine reading 153F on data plate; therefore not reaching 160F on plate surface for sanitizing or coming into equipment at 180F as reflected on data plate specifications. Observed knives, sauté pans, and baking pans stored soiled in the clean dish pit shelving. Observed 100PPM of quat ammonia in sanitizer bucket. CDI manager pulled all dishes to be cleaned. Sanitizer was remade to 400PPM. Manager used single service plates and cups for students as dish machine was not sanitizing. I will return within ten (10) days to verify compliance. |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
COMMENT: Observed cantaloupe cooling at a rate of .02F/minute. To obtain proper cooling temperature parameters the food shall be cooled at a rate of .12F/minute. CDI the person in charge loosely covered and placed the melon in the walk in cooler to cool to 41F. I will return within ten (10) days to verify compliance of this violation to ensure parameters are being met as the facility cools several foods. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
COMMENT: Observed one pan sweet potatoes holding in cabinet after lunched (not served) at 120F. CDI. PIC voluntarily discarded the sweet potatoes. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed the following foods out of temperature compliance: feta cheese, ricotta cheese, tomato, chicken salad, cream cheese, and turkey (see temperature chart). Ensure food is cold held at 41F or below. CDI. The foods were moved to the walk in cooler to cool down to 41F. I will verify within ten (10) days for compliance. |
|
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
Cantaloupes observed cooling in tightly covered containers in reach in cooler that is frequently used. Ensure the cantaloupes are cooled uncovered or loosely covered. CDI the PIC placed the cantaloupe uncovered in the walk in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT: Label all dry spices/ingredients in the catering walk in cooler so that they can be identified easily. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
Observed loose stainless steel flooring in the walk in freezer. Observed damaged cabinetry in the self-serve area. Observed chipping white sauté pans. Resurface the sub station prep cooler cutting board and the pizza prep cooler cutting board as deep groves are present. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate.
COMMENT: Ensure the dish machine is working in accordance with the specifications as listed on the data plate. PIC called the maintenance department at the end of the inspection. |
|
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.
Observed black debris on catering walk in cooler gasket, food debris on stove top, debris present at stainless steel bottom areas of all stations. |
|
53
|
0.50
|
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.
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.
Reattach the FRP wall by the back three compartment sink dish pit at handsink. Observed heavily soiled vents and ceiling tiles through out the kitchen. Observed food debris under fryer and between stove and pizza prep. Repaint the window seals throughout the kitchen that are chipping. Seal all bottom door juncture that have become exposed. PIC stated a remodel is coming soon to the facility starting in May. Repeat points not taken; increase cleaning frequency. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide 10 foot candles of light in walk in units.
6-202.11 Light Bulbs, Protective Shielding - C
COMMENT: Observed very low light in downstairs bulk walk in cooler. Light was measured at 1-2 foot candles. Provide more light. Cracked light shields noted in the dishmachine room. Provide light shields in good repair. |