| 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 multiple used knives stored in hand sink in baking area. CDI- PIC moved knives, stated she will continue to remind employees that a hank sink cannot be used for any other purpose other than handwashing. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in portion of the flip top unit holding around 50F during inspection, see temperature chart. PIC stated that all foods had just been brought to reach in unit from the walk in this morning, facility is closed on Mondays. PIC stated facility has been having issues with this unit, PIC called for unit to be serviced during inspection. All TCS foods (including corned beef, falafel, ranch dressing) brought back to walk in cooler to rapidly cool, PIC stated she will not use reach in unit until it is fixed. VR by 8-27-21 to ensure reach in unit is holding proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 products in the flip top unit (feta, brie and turkey) without date mark during inspection. Products could be traced back to the stock in the walk in cooler (all products in walk in properly dated), products without date mark had been cut/prepared on Sunday. CDI- PIC date marked products from Sunday, discussed date marking in flip unit, date must follow product from stock in walk in if kept for more than 24hrs in facility. |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Observed bottles of yellow liquid ( PIC identified as oil) stored above prep sinks on shelving. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen during inspection. PIC stated they have a pest control service, may be due to delivery this morning and keeping back door open. |
|
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 multiple metal bowls and metal pans wet stacked on shelves across from dish pit. |
|
45
|
1
|
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 torn gaskets on reach in units, gaskets were beginning to fall off of door, could not maintain seal properly. Observed reach in unit holding around 50F during inspection. Observed shelving beginning to rust and chip paint in walk in cooler. |
|
47
|
0.50
|
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. Observed gasket on walk in cooler door with significant black buildup, observed shelving across from dish machine with dust buildup, ensure more frequent cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone sitting on shelving next to clean plates and dishes on shelving across from dish pit. |