| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
No Point Deduction
3-302.11(A) Separate the different types of raw animal foods. -P Observed thawing raw fish (allergen) dripping onto a box of bacon. **Separate raw animal food to prevent cross contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine final rinse only reached 144F. Only single service eating and drinking utensils shall be used until the dish machine is at required sanitizing temperature.
**A verification visit will be made within 10 days. |
|
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 (REPEAT) Observed cooling ground sausage at 62F(prepared at 10:30am), hamburger patties at 88F (prepared at 12:30pm), and roasted potatoes at 65F (prepared at 10:30). CDI - the hamberger was re-heated to 205F and properly cooled. The roasted potatoes and ground sausage were quickly cooled in the walk-in freezer (31-35F). |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 opened bags of lettuce and spinach were not dated (REPEAT). CDI - the items were voluntarily discarded. |
|
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 several deep pans were tightly covered with plastic wrap with small hole in the plastic. CDI - Thorough instruction was given on cooling techniques. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
No Point Deduction
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed the quat sanitizer buckets with strength between 50-100ppm. **Ensure that sanitizer buckets are between 200 - 400ppm quat strength for storing cleaning cloths. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
NO Point Deduction
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the AL ice scoop stored in a container with pink/brown residue. CDI - the container was place in dish area to be washed and sanitized. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans were tightly stacked and wet (REPEAT). **Completely air-dry all dishes before tightly stacking. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
No Point Deduction
4-501.11 Maintain equipment in good repair. Observed the steam was leaking water onto the floor. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed the one hand washing sink in the kitchen with a clogged drain.
A follow-up visit will be made to verify repair of sink drain. |