| 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 dishmachine air curtain stored inside one of the main dishroom handsinks. CDI by removing these items.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at one of the main dishroom handsinks. CDI by providing. |
|
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 tray dishmachine unable to reach a proper final rinse temperature. Gauges, thermolabel, internal thermometer and external digital thermometer never reached proper final rinse temp. Observed a max of 138F was reached on the max/min internal thermometer. VR- follow up is required to ensure repair within 10 days.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed vegetable debris left on vegetable slicer. CDI by removing to be re-washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the following store below 135F (see temperature observation chart for details): pot stickers, cabbage, rice and pizza. CDI by reheating, pot stickers, cabbage and rice to 170F and pizza to 190F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed pastuerized eggs stored in a cold holding drawer at 54F. CDI by voluntary disposal. |
|
31
|
0
|
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 potatoes cooling at 68F inside a cold holding drawer. CDI by moving to the walk in cooler to allow for rapid cooling. PIC educated staff on proper cooling inside a refrigeration unit sufficient for rapid cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed metal canisters of salad toppings (sunflowers, croutons, etc) stored with the lids off and not under a sneeze shield for customer self service. CDI by moving under a sneeze shield. Also discussed monitoring tongs used by customers for large salad bowls on the buffet to ensure that the tongs do not fall down into the product possibly contaminating the salad with the hand contact portion of the tongs. |
|
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 on a shelf directly next to the pot soaking sink. Advised to allow for separation or splash gaurd to prevent contamination from splattering. |
|
45
|
1
|
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 euro station cold holding drawer used to store pastuerized eggs not maintaining proper 45F and below temp. Observed it maintaining an internal temp of 72F. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate.
Observed the tray dishmachine not reaching proper minimum final rinse temp. PIC was encouraged to ensure that employees are doing daily final rinse temp checks. |