| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold build up on the interior near the ice chute of the large ice bin and ice shield of the smaller ice bin. CDI- Chef Andre McBryde had both cleaned. |
|
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. TCS foods in the prep cooler at the pizza station not under temperature control. Ambient air in pizza prep cooler at 52F. TCS foods at the salad bar in the faculty/ staff room not under temperature control. Large pan of shredded hash browns on speed rack at prep station area not under temperature control on Chef Andre McBryde advised salad bar is being monitored for temperature for safety instead of time for safety. CDI- Mr. Carson had repair personnel to work on repair during inspection. Chef McBryde had additional ice added to stations and foods rotated, speed rack moved to walk in for rapid cooling. See temperature chart for items and temperatures. TCS foods to continue to be placed in reach in cooler at pizza prep station until prep cooler can be checked for repair. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Packages of frozen chicken in pan of water thawing at protein prep sink, box of chicken on drain board at same sink. One pan of frozen pork chop being thawed by approved method on other side of protein prep sink. CDI- Chef corrected all methods of thawing. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Four squeeze bottles of unlabeled liquids at fry station, one small pan of dry mix at back prep area not labeled. CDI- verbal correction to label. All other containers labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Three nymph roaches at handsink area near the back of the kitchen. Chef advised pest management is twice a month. CDI- Continue increased pest management until insects not present. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Rolling display cart with smaller shield being used for pans of slaw, sliced tomatoes, cheese, and pickles. Shredded lettuce and sliced tomatoes not protected. CDI- Chef was able to move upper back to place all items under shield. Maintain food items under the protection of the shield. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers in back dry storage room not protected while being stored. CDI- Mr. Carson inverted single service articles. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Three upright cooler and hot holding equipment in facility not operational, cabinetry and countertops at front service prep/ cook areas damaged. Mr. Carson and chef McBryde advised that plan is now in place to have damaged equipment repaired and replaced, and will begin implementation by the this summer. Continue to repair/ replace damaged items. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ food on under counter cabinetry and fan shields in walk in units. Cleaning is needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
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. Repair/ reattach damaged papertowel dispensers at multiple locations in facility. |