| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine highest temperature achieved in final rinse 152f falling to 132f during testing. PIC contacted EcoLab for service. Establishment set up 3 compartment sink to manually wash, rinse, sanitize items until machine repaired. Establishment uses only single service items for customer service. Verification required. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plate on interior of bulk ice machine. Clean frequently to prevent buildup.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer solution set up in 3 compartment sink at less than 10ppm chlorine. CDI - PIC corrected to 50-100 ppm cl. |
|
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 41F within 4 hours. -P. Observed cut lettuce and cut melon cooling both at 47f in triple door upright cooler at 11:35 am. At 12:05 pm, lettuce and melon both at 47f. CDI items relocated to alternate cooler to quickly chill. mechanical issue identified with triple door cooler and air temperature not sufficient to properly cool to 41f. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed triple door upright cooler with ambient air temperature of 45f holding TCS food items at higher than 41f including cut greens at 46f and pudding made with milk at 47f. Items relocated to alternate cooler as they had been placed into unit less than 4 hours prior. Service technicians on site during inspection, however, replacement part required for repair. Verification Required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical feed line at 3 part sanitizer dispenser hooked up to bucket of chlorine sanitizer concentrate while dispenser is labeled as quat sanitizer. CDI - chlorine sanitizer source removed from dispenser. Ensure chemical identification is accurate. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed cut melon and lettuce cooling in upright cooler which is malfunctioning with ambient air temperature reading 45f and higher. CDI - items relocated to alternate cooler to quickly chill. Do not cool foods in refrigeration units which are not operating properly. REPEAT |
|
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 multiple small flies throughout kitchen. Contact PCO for service. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed multiple dented cans of pineapple juice/pineapple mixed with in use inventory. CDI - PIC marked cans and separated for return. Designate an area and segregate dented or damaged products from in use inventory. REPEAT |
|
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 wet soiled wiping cloth on prep table surface not placed into sanitizer between uses. |
|
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 clean utensils stored in unclean containers in prep area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple cases of single service items stored directly on floor in office area. Store items at least 6 inches off of floor to prevent contamination. |
|
45
|
1
|
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 damaged gasket on upright cooler. Repair/replace. Observed significant condensate/ice buildup on interior surfaces of upright freezer. Repair. Observed leaking faucet on 3 part sink. Repair. Observed dish machine leaking and not maintaining proper temperatures. Repair. Observed triple door upright cooler with mechanical issue not maintaining temperatures below 41f. Repair. Various shelving units with rust/peeling surfaces. Repair.
REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed shelving, exterior of food containers, gaskets, and more with buildup need cleaning. Observed label adhesive residue present on exterior surfaces of metal food pans stored as clean. Remove to prevent possible cross contamination. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 buildup on floors under/behind equipment and on wall surfaces in various areas of kitchen need cleaning. Can wash area with significant buildup needs cleaning. REPEAT |