| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee opened beverages stored on prep table. CDI- Chef Andre was advised; beverages were removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P In use sanitizer at prep line and at 3 comp sink at 0ppm for Quat. CDI- Mr. Moore had all containers replaced and refilled.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored as clean with greasy residue on the exterior and interior of the containers. CDI- All containers were removed and placed at 3 comp sink to be washed. Apple and orange juice nozzles at beverage dispenser, and nozzle cover of free style machine also with some build up. CDI- Mr. Moore had all removed and cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Ambient air in center walk in cooler (listed as walk in cooler 2) at 56F after being checked twice. Cooler is being used for cooling and storage of prepared and non TCS foods. Food items that were being cooled and those prepared today were removed and placed in the freezer of walk in cooler 1, all others voluntarily discarded. Mr. Moore was advised of return visit by 2/26/17 to check for repair of walk in cooler. Additional ice added to containers for food items on ice at line not under temperature control. This cooler may not be used for cooling and/ or holding of any TCS foods until after return visit and check for compliance for cold holding. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Cooked chicken that was observed to be date marked for preparation on 2/15/17. Employee observed preparing chicken to be used today on cook line. Employee then dated chicken for 2/16/17. CDI- Mr. Moore and employee were advised that original date must be maintained and may not be changed to reflect the date that food has been re-conditioned for next days use. Label was corrected. (0pts) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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. Pan of macaroni and cheese, pan of slaw, pan of diced ham, and pan of chicken used in production, then placed back in walk in cooler for rapid cooling. All were tightly covered and/ or stacked when returned for cooling. Risk control plan has been implemented as of 12/2016 for cooked foods and being maintained. Documentation received today for risk control plan. However, approved methods also include those foods that have been prepared previously, used for service, and then placed back in cooling units for cooling. Ensure documentation for this process is also included in the existing risk control plan. All will be reviewed at return visit on 2/26/17. Improvement is noted today for cooling methods of prepared foods. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two pans of dry breading at the cook station not labeled as required. Label as required. Discussed updated requirement for storage of in use dry breading that is maintained more than 24 hours. (0pts) |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Dead roaches observed. Improvement noted from previous inspections. Harborage areas better maintained from previous inspections also. Mr. Moore advised of updated processes for cleaning and continued weekly pest management. Ensure that all dead pest are removed. (0pts) |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee serving foods wearing watches. Remove watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's preparing foods and serving foods with no hair restraints. Provide and ensure use of hair restraints. |
|
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. Some damaged cabinetry and counters remain in front service areas. Repair personnel on site today, and advised of next steps to correct/ replace remaining. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Three bins in dry storage used for flour and breading in need of cleaning due to build up of breading on interior and exterior of containers. Cleaning is needed. |
|
53
|
0.50
|
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. Interior walls in walk in cooler 2 still with some damage and mold/ mildew build up on it. Cleaning is needed. Improved cleaning is noted in other areas of facility. REPEAT |