| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 chicken cooling since 11:30 present in the walk in cooler, cooling was being done in a colander. Items were observed to be 80F. As facility had only 15 minutes to finish the cooling process, EHS had PIC place the items spread out on a sheet pan and placed the items into the freezer. Correct cooling time/temperature was observed after EHS intervention. Use proper cooling methods to meet cooling parameters. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture kept in an icebath in the prep area at 48F. Ice had melted and slurry was not able to properly cold hold the TCS food item at 45F or less. EHS allowed employee |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle in the rear area testing at a concentration that was unreadable as it was rendering the strips bleached out. Solution was diluted by PIC to proper concentration. Test sanitizer strength using the provided kit each time to ensure accuracy of production.. |
|
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 chicken cooling in a tightly packed colander such that the center of the product was still 80F and was not cooling at an even rate. EHS had employees spread the food product out thinly on a sheet pan and place the item into the freezer to meet the 2 hour time period, as only 15 minutes remained. Proper time/temp was observed due to this intervention. Spreading out products increased the cooling rate due to increased exposure of the food product to cold air, thus cooling of food products is best done on sheet pans or other utensils where the product can be spread thinly, increasing the exposed surface area. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left on prep and storage surfaces throughout facility. Provide a bucket or other such container to store wet wiping cloths in sanitizer solution to prevent pathogenic organism growth on the cloths. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pots and pans in the dish area. |
|
43
|
0
|
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. Observed employee pocketbook, phone and other items stored on top of single service napkins and utensils in the front cash register area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rust and damage to metal table legs/surfaces in the rear area, observed rust/damage to storage racks throughout facility, observed bus tubs and some other equipment |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. 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. Observed walls in restrooms in poor condition have major damage, walls have peeling paint
and have moisture damage, need repair and repainting. Observed damaged ceiling tiles in the rear kitchen area
Walls at kitchen handwash sink have some damage, needing repair, and handsink needs re-caulking at wall.
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. Several walls in kitchen observed with food debris present and in need of cleaning. |