| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Spoons and knives in handsink across from main cook line; spoon in handsink at front service area. CDI- all removed. Ensure that all utensils are washed in the approved warewashing areas and handsinks are only being used to wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Quat sanitizer in buckets at front service line areas below 150ppm for Quat. Sanitizer at 3 comp sink at approved range above 150ppm for Quat 146. Chef Andre had containers emptied and replaced; PIC Tajae Brown provided commercially pre-mixed spray bottles of Quat for use in kitchen and service areas. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
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 Pulled BBQ chicken and ground beef cooled from previous night in walk in cooler. Both items above 45F. See chart. CDI- PIC voluntarily discarded both. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Multiple food items being cooled in walk in coolers and reach in coolers, all tightly covered, some in large amounts. Some foods intended to be placed on salad bar area to be time controlled for safety. CDI- all methods corrected, foods intended to go to service line for time control placed in freezers for rapid cooling by PIC and chef. See chart for foods and times/ also note item 18. Discussed possible implementation for risk control plan to gain better control for rapid cooling of foods. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Live nymph and adult roaches observed at handwashing sink and at dish machine. PIC advised that professional pest management personnel was onsite last Tuesday. PIC was advised to continue increased pest management services until issue is resolved. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dried debris in bottoms of two large bins used to store clean utensils. Chef advised employees to have cleaned when utensils washed at lunch service. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Damaged counters, shelving, and cabinetry throughout facility. Some repairs have been completed. PIC advised that original transition for faculty dining has not happened yet and not certain as to when it will begin now.
General comment: Facility walk in freezer is not operational, PIC advised of temporary use of freezer truck on property. Freezer truck was observed during visit today, and is maintained. PIC was advised that truck may not be used long term, and freezer must be repaired or replaced. Mrs. Breeden advised that freezer has been approved to be replaced completely and will notify MCHD of replacement. |
|
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. Dried debris on roller cart used to transport foods to service line. Cleaning is needed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Dust build up on stand alone fans, in place cook equipment, floors damaged at multiple locations. Cleaning and repairs are needed. |