| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P
Observed can opener and can opener holder mounted to side of prep table soiled. Observed build-up on blade to can opener. Can opener taken to dish washing area and was cleaned at time of inspection. Can opener holder cleaned at time of inspection. |
|
18
|
0
|
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 cooked breakfast linked sausage stored in refrigeration unit with temperature of 59F. Breakfast sausage discarded! Maintain a cooling log, check temperature when food is in the process of cooling to assure food is being cooled within the allowed time frame. |
|
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
Maintain potential hazardous cooked food products 135F and above. Observed (1) plated plate of chicken, noodles, bean and carrots sitting on top of serving line for resident who might be having a late lunch at 78F. Use time as a public health control if needing to serve a late lunch. Plate of food discarded at time of inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 some sandwiches on tray not date marked and PIC was not sure when food product was made. Date mark cooked food product and ready to eat food products once opened. |
|
31
|
0.50
|
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 food products that was in the process of being cooled completely covered/tied. Cool food product in shallow containers with the ice coming in contact with sides and base of the food container; up to the height of the food products. Ice may also be added on top of food product. Do not completely cover food product in the process of cooling. Cooling process shall start when the food product reaches 135F. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C
Observed some type of deli meat not labeled in reach-in refrigeration unit. Label food products once removed from original container. Deli meat discarded at time of inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed vegetable products stored directly on shelving in reach-in cooler. Observed soiled sheet pans stored above vegetables on transfer cart. Store food products in or on food container and not directly on shelving in reach-in cooler. Do not store soiled sheet pan or any soiled utensils/equipment above food products.
Store vegetables below commerical food products and prepared food products. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Employees shall wear effective hair restraints. Employee placed effective hair covering on at time of inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Wipe/clean lip on wall mounted air drying shelving over dishmachine line. Wipe/ clean utensil shelving in utensil/equipment storage room. |
|
43
|
0.50
|
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.
Store single service articles inverted down. Do not store or place single service articles on paper work. Clean shelving and drawers in dining room where single servcice articles are stored. Keep lid on top of cup dispensers in dining room. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C
4-202.16 Nonfood-Contact Surfaces - C
Replace worn cutting boards. Replace damaged gaskets on up-right refrigeration units. Replace stained tea urn nozzles. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF
Maintain wash water in wash vat of three compartment sink 110F at all times. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C
General wiping/cleaning of equipment on main cook line. Wipe/ clean control knobs on steam table. Thoroughly clean underside of shelving over steam table/serving line. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C
Provide a drain plug for trash dumpster. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
Repair ceiling around ceiling ventilation in kitchen. Repair wall in kitchen near up-right freezer. Replace missing base tile cove molding under pre wash end of dishmachine line. Regrout kitchen floor in dishwashing area. |