| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored with a crate of clean eating utensils. CDI by removing to be re-washed. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed spoiled food items mistakenly left inside a turned off cold holding drawer unit at the salad station. CDI by voluntary disposal. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
b3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken breasts grilled marked to 103F and then placed on a sheet pan to cool down to reheat inside the oven prior to lunch service. CDI by moving into the oven to fully reheat to 165F. Explained that if facility wishes to continue this procedure a non continuous cooking application must be submitted and approved prior to starting the procedure. This application was emailed. |
|
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 a large metal pan of mashed potatoes stored inside the walk in cooler, cooled from the night before (greater than 6 hrs) at 56F in the center. CDI by voluntary disposal. |
|
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 mashed potatoes stored in a deep large metal pan, tightly covered in plastic wrap. CDI by voluntary disposal. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 2 wiping cloth buckets at 0-100ppm (quat). CDI by refilling at 200ppm. |
|
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 food debris inside the white plastic containers used to store clean utensils. Observed utensils stored on a storage rack under a damaged and flaking ceiling tile inside the dry storage room. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the shelving and around the door gasket of walk in cooler 149, standing juice inside the entrance cabinet under the juice dispensers, cleaning needed on the under side of the juice dispenser nozzles. Cleaning needed inside the salad station cold holding drawers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 a water damaged, flaking ceiling tile inside the dry storage room. 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 build up on the floor of the soda syrup storage room, walk in cooler 149, pizza station walk in freezer and large dry storage room. |