| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed items in the walk in cooler uncovered. Condensation from the vents were dripping onto the food. CDI-PIC discarded items. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 41F. -P-Observed rice and beans (51F) and veggie casserol (47F) made the night before cooling in the walk in cooler at slow rates. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed numerous items in the walk in cooler holding above 41F. CDI-PIC discarded items and moved certain items to another walk in cooler. |
|
31
|
1
|
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-Observed rice, chicken, veggie casserol, and chilli cooling in the walk in cooler tightly wrapped. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed cases of water, and boxes of food stored on the floor in the dry storage room. |
|
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.-Observed utensils stored in bins with food debris and build up inside. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed cup lids, straws, paper plates, and napkins stored on the floor in the dry storage room. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair.-Observed the walk in cooler 2 not working properly. Condensation was dripping from the fans in the walk in cooler and the thermometer in the walk in cooler read 46F-50F. Will return in 10 days to verify the walk in cooler is fix and properly operating. 3/2/2020
Also observed rusted shelving in the walk in cooler, dry storage, and dish racks. |
|
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.-Cleaning is needed inside the reachin coolers, the side/exterior of equipment, and along the storage racks. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-Observed a leak at the pvc pipe under the 3 compartment sink. |
|
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 missing baseboards and wall damage to the wall at the dish area, in the walk in cooler, and 3 compartment sink. Also observed floor damage in the walk in coolers and freezers. |