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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 several oven racks stored directly in front of the hand sink. CDI- Items were removed by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple containers of TCS foods cold holding over night above 41 F inside WIC. Ambient temperature observed at 55 F. See temperature chart. CDI. PIC voluntarily discarded all products. Observed 2x reach in coolers across from cook line & both salad flip top coolers holding products above 41 F. CDI. Large container of guacamole from 6/28 (cooler), container of salsa (cooler), small container of boiled eggs and diced tomatoes (flip top) all prepped at 9a were voluntarily discarded by PIC. 1x small container of diced tomatoes & 1x tomato sauce from flip top on cook line were placed in an ice bath in low boy unit & after 45 minutes products cooled to 41 F. Establishment has voluntarily closed for repairs to WIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed container of sautéed peppers with expired date of 6/21. CDI. PIC voluntarily discarded product.
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 1x tray of roasted mushrooms & 2x tray of roasted onions with out date mark on speed rack inside WIC. CDI. PIC unable to determine dates, items voluntarily discarded. |
|
31
|
0.50
|
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 large container full of cut lettuce cold holding in cold drawer at above 41 F. PIC stated that the cut lettuce is usually placed in an ice bath; this was not observed during today's inspection. CDI. PIC provided ice bath; product began to decrease to 41 F. No escalation in points due to improvement. |
|
36
|
1
|
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 flies in the facility. EHS advised PIC to increase pest control methods. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed black build-up on walls of ice machine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 vent beside WIC in need of 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 employee personal belongings stored beside utensils on drying rack station & stored beside products in dry goods room. |
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