| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed handwash sinks in dish area and on cook line with no hand wash signs. EHS provided PIC with handwash signage to post. -0- |
|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed beer cheese hot holding below 135F on stove top. CDI - Food employee reheated cheese above 165F. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS foods cold holding in prep units on cook line above 41F including 3 containers cut lettuce, baby tomato 1/2’s, slaw (see temp observations). CDI- Food employees voluntarily discarded affected items in which could not be verified for how long they were out of temperature and prepared. REPEAT -3- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed many TCS food items exceeding time/temperature window including: ham slices (9/20), hot dogs (9/23), corn dogs (9/25), egg whites (9/19), mushroom sauce (9/17), slaw ( 9/23), 2 containers potato salad (9/24), burblond cream (9/14), chopped ham slices (9/14). CDI - Food employees and PIC voluntarily discarded all items. -1.5- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 raw shrimp cooling in grill lowboy at a rate of .1111F/min and cut melon cooling in WIC covered with tightly wrapped plastic wrap at 0.76F/min. Lowboy unit is not meant to cool foods and exclusively for cold holding food at or below 41F. Foods that are in the cooling process require air flow to cool. CDI - PIC re-located raw shrimp to WIC to rapidly cool and removed plastic wrap from cut fruit to ensure rapid cooling. -0.5- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed 2 buckets of sanitizer with in use wiping cloths with visible food debris.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed bucket of in use sanitizer with wiping cloths holding below proper concentration. -0.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed wet stacking on plastic containers stored as clean in dish area. Also observed dish washing temp. employee using paper towels to dry washed dishes. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed multiple in use fryer basket meshing to be coming apart and in disrepair. Also observed multiple cutting boards with visible discoloring and deep grooving. Replace or resurface equipment. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed ice machine in server alley to have black buildup along inner cavity of machine and along chute. Also observed food debris, cardboard/plastic debris along flooring of downstairs WIF. Increase cleaning frequency to preclude accumulation. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
items.
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 flooring throughout facility in need of more frequent cleaning due to food debris and buildup, especially in harder to reach areas, including but not limited to behind large units and under prep tables. -0- |