| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink paper towel dispensor in near the main walk in cooler area malfunctioned while being used by EHS. Battery died during operation and was repaired during inspection. No points deducted as immediate correction was available and dispensor had been observed working properly before malfunction. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed severely dented can of pie topping and vanilla pudding in the dry storage area. Items were placed in a dented can storage area. All cans should be monitored/checked for damage before storage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer stored as clean with food debris present. Observed meat slicer stored as clean with food debris present on the rear of the blade. Observed several metal containers stacked with sticker debris present such that debris was contacting the food contact surfaces of the subsequent pan. Items were removed for cleaning during inspection. Employees should thoroughly clean the slicer and dicer blades after use, sticker debris should be removed during the wash/rinse/sanitize process. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed multiple containers of marinara sauce left to cool overnight in tall containers at 55F. Items were voluntarily discarded. Utilize proper cooling methods such as ice wands, spreading the product thinly, or ice baths and stirring to properly cool foods. |
|
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 one opened package of corned beef not dated in a reach in cooler of the front prep area. Item was backdated to the day of preparation one day prior. All potentially hazardous ready to eat foods should be date marked for either the day of preparation or for the day of opening. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled glass cleaner, degreaser and sanitizer spray bottles in multiple areas of the facility. Facility uses a generic spray bottle with a label that can be marked to indicate the contents, however none were observed marked. Containers were marked when found with markers to indicate their contents. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 marinara sauce cooled overnight in the walk in cooler at 55F. Item was voluntarily discarded. Items had been left to cool in tall containers that restricted the surface area of the product from the cold air in the cooler. Proper cooling methods would include using ice wands, ice baths, spreading the product thinly, blast chilling, etc. Increasing the surface area via spreading the product thinly in a different type of container greatly increases the rate of cooling compared to the small surface area available in the tall containers. Tall containers could still be utilized if the facility chooses to use ice baths or ice wands with constant stirring of the product. |
|
45
|
0
|
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 split gaskets on the pull out drawers of the grill line coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed water pooling round a floor drain in the rear kitchen hallway. Damage to the floor has provided areas where the water is allowed to pool and become stagnant. Repair the floors such that water is sloped to drain.
Facility has repaired much physical damage, and has greatly improved on cleaning practices, thus no points will be deducted. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in the rear kitchen hallway. EHS could not verify whether or not these lights are safety shielded as they are inaccessible. |