| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC children in kitchen area. Persons unnecessary to the food establishment operation are not allowed in food preparation, food storage, or ware washing areas. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed meat cleaver used to chop raw chicken being stored in the back hand sink upon arrival. Observed two spatulas being stored in the front hand sink upon arrival. Observed PIC state that hand sink is used for washing spatulas. EHS explained that facility was permitted with two hand sinks and that is hpow they must be used. EHS gave PIC main office phone number for him to contact plan review. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state that prep surfaces are cleaned using soapy water and hot rinse water only. PIC stated that facility does not currently use sanitizer on surfaces used to prepare raw meats/veggies/seafood. CDI: EHS thoroughly explained the importance of using sanitizer after washing and rinsing. EHS went over the proper cleaning method with PIC. PIC stated they will use sanitizer and allow surface to air-dry from now on. |
|
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 blanched broccoli cooling at a rate of 0.07 deg/min. Proper cooling rate for foods going from 70F to 45F is 0.12 deg/min. CDI: broccoli was separated into two separate bus tubs and left uncovered to quickly cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front unit holding foods above 45F including cut cabbage, egg rolls, crab, chicken, beef, noodles, and shrimp. CDI: PIC stated foods had just been placed in unit after lunch. EHS allowed PIC to rapidly cool foods in walk-in cooler. PIC contacted maintenance and they will be out tomorrow to fix unit. PIC will be using TPHC for these items until unit can be serviced. VERIFICATION REQUIRED to ensure unit is capable of holding foods at 45F or below. |
|
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 broccoli cooling in large bus tubs, covered and stacked in walk-in cooler. EHS explained proper cooling methods to PIC and suggested the use of the freezer for quickly cooling foods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth being stored in bleach sanitizer that was more than 200 ppm chlorine. EHS explained that this was too high and to use test strips. Facility has test strips for quat but not chlorine. PIC stated thy would discontinue the use of chlorine as sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed facility wet-stacking dishes. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep cooler drawers under grill holding foods above 45F. VERIFICATION REQUIRED to ensure unit is working properly. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit onsite for bleach sanitizer. PIC stated they would discontinue the use of bleach in facility. |
|
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 cleaning needed on can opener blade. |