| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P *** Observed sausage in walk in cooler that measured at 70F at 2:26pm. Immediately spoke with employee when the sausage was placed in walk in cooler. Employee stated at 8:00am. Informed employee the sausage would need to be discarded. The sausage was discarded in front of EHS, CDI. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *** Observed in walk in cooler multiple food items not maintaining cold holding temperatures. Multiple items in the small make top and large make top food items were also not maintaining cold holding temperatures. Observed a tray of shell eggs sitting on prep table. The establishment doesn’t have a time as a public health procedure for the raw shell eggs. See temperature log. All food items were discarded in front of EHS. EHS will create a TPHC for shell eggs. Provided product disposition. Local suspension issued. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 sausage in large metal container in walk in cooler. Sausage was measured at 70F at 2:26pm. Immediately asked employee when the sausage was placed in walk in cooler. Employee stated at 8:00am. Ensure shallow metal pans and ice baths are used to cooling cooked items. The sausage were discarded in front on EHS, CDI. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14: Cloths in use for wiping counters and other equipment surfaces shall be held in between uses in a chemical sanitizer solution with the correct concentration. *** There were wiping solid cloths being stored on preparation surfaces throughout the kitchen. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. *** Observed scoop handle for fish breader was in the product. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-502.11 (A) - Good Repair and Calibration: Utensils shall be maintained in good repair. *** Observed walk in cooler with an ambient temperature of 54F. Small make top unit had an ambient temperature of 55F. Large make top unit had an ambient temperature of 67F. Local suspension was issued. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11: Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
*** Racks and shelves throughout the warewashing and kitchen have accumulated soil and debris. Observed food debris in multiple reach in units and in the walk in cooler. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12: Physical facilities shall be cleaned as often as necessary to keep them clean. *** Floors and walls the kitchen have accumulated soil and debris especially near the grill and fryer.
6-501.11 - Repairing: 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 busted floor tiles near 3 compartment sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. *** Observed multiple employee personal items stored on prep counters, can rack in dry storage, and other food contact surfaces, including: cell phones, jackets, and purses. |