| 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 a wiping cloth being stored in the front hand sink. CDI- cloth was removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed one pan of raw chicken stored above raw goat in a reach in cooler. CDI- storage rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer compartment of the 3 compartment sink filled with water at 0ppm chlorine concentration PIC indicated the sink was not being used for cleaning/sanitizing equipment during the inspection. CDI- sink was drained. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
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 Observed cooked macaroni noodles at ~80F in a reach in cooler. The noodles were stored in a large plastic food tub with a lid covering the container. The PIC indicated the noodles were placed into the cooler for cooling around 12:00PM. CDI- product discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of jerk chicken with the top layer of food hot holding below 135F (see chart). CDI- instructed PIC to reheat food to above 165F. |
|
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 Observed multiple TCS foods in a reach in cooler cold holding above 45F (see chart). CDI- TCS foods in the cooler longer than 4 hours were discarded; other foods were transferred to additional cold holding units. Repair technician on site during inspection to repair unit. |
|
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 Observed macaroni noodles cooling in a high volume, covered container at ~5:00PM. PIC indicated the foods were placed into the reach in cooler to being the cooling process at 12:00PM. CDI- product discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentration. Observed one sanitizer bucket at 0ppm chlorine concentration. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one reach in cooler with an ambient air temperature of ~53F. Repair technician was on site during inspection. |
|
53
|
0.50
|
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 damaged/missing floor tiles in the kitchen near the 3 compartment sink. |