| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11- Each handsink shall be provided with a supply of hand soap. Observed no hand soap at hand sink near dish machine. CDI- Hand soap provided
6-301.12- Each Handsink shall be provided with a means for drying hands after washing. Observed no papertowels at sink near dish machine. CDI- Papertowels provided. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 (A)- Cooked potentially hazardous food shall be cooled to 45 F or below in 6 hours total or less. Observed pork in walk in cooler at 50 F. PIC stated item was cooked the previous night (7/21). Item did not meet the 6 hour cooling parameters. CDI- Item was voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17- Ready-to-eat, potentially hazardous food prepared in facility and held for more than 24 hours shall have datemark. Time/temperature window is as follows; if items held 42-45 F, 4 days are allowed . If items held are 41 F or below, 7 days are allowed. Observed egg salad with a datemark hold time of 10 days. Item was being held below 41 F, therefore 7 days maximum hold time is allowed. Item was prepared yesterday (7/21). CDI- Egg salad datemark was remade with a 5 day hold time per facility's procedures. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15- Cooling shall be accomplished by placing food into shallow pans, separating food into smaller portions, or by using an ice bath. Observed 1 large volume container of pork at 50 F. CDI-Item was voluntarily discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 (B)- A thin-probe thermometer designed to measure temperature of thin masses , such as meat patties or fish filets, shall be provided. Observed facility has thermometers available, however, are not thin probe. Provide thin probe thermometer. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11- Maintain equipment in good repair. Observed leak in pipe under 3 compartment sink. Repair. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.15- Operate a ware washing machine in accordance with data plate. Observed date plate missing from dish machine. Request new data plate from dish machine manufacturer.
4-501.110- Mechanical ware washing equipment shall reach required temperature for efficient sanitization. Observed dish machine not reaching required limit to turn thermal label the correct color. CDI- Booster heater was reset, resulting in a change of color on thermal label. Recommend facility purchase a dish machine thermometer or thermal label strips to test effectiveness of dish machine sanitization before sanitizing dishes each day. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 (B)- Keep dumpster waste containers covered with a tight-fitting lid or doors. Observed recyclable dumpster lid open. Keep lids and doors closed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11- Physical facilities shall be maintained in good repair. Observed cracked floor tiles near dish machine hand sink. Repair. |