| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield soiled with orange/pink residue. Ice machine shield must be regularly cleaned to prevent such contamination. |
|
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 facility cooling cooked chicken products by frying the items, and then leaving them on a nearby prep table in a colander to cool. Items had been cooling for approximately 1 hour according to PIC, who stated that the restaurant opens at 10:30, employees arrive at 10 and prep the chicken. EHS had PIC place the item into the walk in cooler, and correct cooling rate was observed.
Follow proper cooling procedures as outlined in violation 31 of this inspection report. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle in facility unlabelled, properly labelled during inspection.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer spray bottle dispensing at a concentration that rendered chlorine test strips unusable, over 200ppm. Concentrations of chlorine sanitizer at this level leave a toxic residual, chlorine based sanitizer must be maintained between 50-200ppm, PIC diluted bottle to proper levels. |
|
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 facility cooling items by leaving them in colanders on prep tables, with no active process for monitoring the food item. EHS had PIC place the cooling items into the walk in cooler, and recommended that PIC switch to sheet pans for cooling, as colanders will not ensure that the center of the products cool at the same rate as the exterior without active stirring. |
|
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 west nesting of metal containers in the clean dish 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 slight rust present on the sides/bottoms of prep tables in the 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 build up of dust/residue present on the walk in cooler shelving, and dry storage shelving. |
|
53
|
1
|
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. Observed damage to the floors, walls, baseboards, and ceiling in various areas throughout the facility. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions such as clean cups and bowls used solely for employees stored in various areas of the facility, provide one, designated storage area for such items, away from food preparation or storage areas. |