| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer not working at dish machine. Sanitizer concentrate was empty. CDI: Employee replaced sanitizer concentrate, drained the machine, refilled the machine, and then primed it. The proper concentration was then achieved.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one container with sticker residue. CDI: Item returned to dish area. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee state that a product was finished cooking and the final cook temp was 155F. Chicken was 158F. CDI: Employee directed to continue cooking product to 165F. Product reached 168. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee reheating mashed potatoes for the line. Employee took potatoes off of the stove to go to the line and the temperature was 137F. CDI: Employee directed to continue reheating potatoes. Potates were reheated to 167F. |
|
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 3 pans of queso cooling in WIC. Queso was 78F after 2 hours and 15 min. PICs were given the option to reheat given the nature of how close the time and temperature was to the threshold. CDI: Items reheated to over 165F and cooling process restarted. VERIFICATION REQUIRED |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in WR prep unit that was above 45F. Observed spinach in PZA cooler at 47F. Spinach was over stacked. CDI: Item discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods held on TPHC in prep coolers. Staff and management were unclear about what items were actually being held on TPHC and which items were to be flipped at the proper time. Observed TPHC log not properly filled out to show that items were filled and switched at proper times. Observed employees flipping cooler with products held on TPHC. Products were therefore being held out of temperature for over 4 hours. Flipping of cooler took 20 min. Strive to decrease flip time in order to comply with 4 hour hold time. CDI: Product discarded. VERIFICATION REQUIRED |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large cambro of dried chili peppers uncovered in storage. CDI: PIC covered peppers with lid. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees at SBX with unapproved jewelry. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on top of boxes at SBX. Observed wet rags on handwash sink at WR bar. Observed SBX sanitizer below 150ppm quat. Observed WR sanitizer below 150ppm quat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying rack. CDI: Pans taken to 3-comp for washing. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips at PZA. |
|
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 damaged tiles throughout facility. |