| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed plastic container inside serving line handsink at start of inspection. CDI - container removed, sink cleaned. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw pork. CDI - chicken moved to below pork.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed a few boxes of unwashed produce stored above ready to eat foods such as cheese and hummus. CDI - all rearranged properly before inspection ended. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed plastic covered metal bowl of chicken salad cooling in walk in cooler. PIC stated item had been cooling about 30 minutes and had been made from chilled cooked chicken. Cooling rate after 32 minutes was 0.03F/minute. CDI - chicken salad was divided into two shallow pans and placed into ice water bath in walk in cooler, uncovered. Cooling rate after 22 minutes was 0.36F/minute, exceeding required rate of 0.12F/minute. PIC will continue to monitor cooling items using formulas and techniques shared today. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on cut lettuce, artichoke hearts, fresh mozzarella, pasta salad, and opened milk jug. CDI - all items voluntarily discarded. REPEAT violation. This is the second consecutive time observed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 damp wiping cloths stored on tabletops. |
|
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 2 metal pans wet nested. |
|
45
|
2
|
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. Observed several pieces of equipment not operating or in poor repair - tilt skillet, steam kettle, steamer, several hood lights out. PIC stated that ice machine had just been replaced earlier today and that over the holidays plans are in place to repair or replace tilt skillet, steamer, and steam kettle. Be sure to repair hood lights as well. |
|
47
|
1
|
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. Observed interior of steamer heavily soiled with old food debris. Observed several pieces of equipment with food residue, grease buildup, or soil buildup on exterior surfaces. REPEAT. This is the fourth consecutive observation of non-food contact surfaces being heavily soiled. A deep cleaning is needed throughout kitchen. |
|
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 repair issues throughout entire kitchen - detached or missing baseboards, peeling paint on ceiling in dishwashing room, wall and floor damage here and there.
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. Observed floors, walls, and ceilings throughout in need of better cleaning, especially under and behind equipment. |