| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
6-301.11 Handwashing Cleanser, Availability (Pf)
6-301.12 Hand Drying Provision (Pf)
No soap or paper towels available at handwashing sink near service line. All handwashing sinks shall have soap and paper towels readily available. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) Bag of cheese in prep unit wth visible mold. CDI-discarded |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Observed mashed potatoes, cooked chicken in hot hold unit at 71-72F. PIC stated food had been put in there from refrigeration about 3 hours prior. When reheating foods in order to hold them hot, they must be reheated rapidly, to 165F within 2 hours. Hot hold unit should be used to hold already hot foods, not for reheating. CDI-food was discarded |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Fried chicken on service line and fried foods in hot holding unit were not holding at 135F or above (See temperature chart). REHS suggested that fried foods be held on a 4 hour time, since they do not maintain temperature well, and provided TPHC paper work to PIC. Hot holding unit was set to 179F but was not hot to the touch. All doors of this unit have door gaskets that are in extremely poor condition and should be replaced to help maintain hot temperatures.
CDI - All foods not holding temperature were either discarded or placed on 4 hour time hold.
Verification required. If foods are unable to maintain 135F or above, time procedures should be used with clearly marked time on each food item. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed TCS foods in flip top prep unit and single door refer at temperatures greater than 41F. WIC and WIF were both down at time of inspection and food was being held in refer trailers outside. WIC had been repaired and was just turned on before inspection. All food in refer trailers were maintaining proper temperatures. By end of inspection, WIC was down to an ambient temperature of 37F and REHS suggested moving all TCS foods out of prep and upright unit to WIC. The two small units should be repaired or replaced. Verification required. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Sliced ham and mozzarella cheese in prep unit without date mark. Chicken salad without date mark. All TCS foods shall be dated when they are prepared or the package is opened. CDI-dated |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Observed hamburger thawing on counter. Food should be thawed in refrigeration, in the microwave, during the cooking process or under running water. CD-moved to refrigerator |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food Labels (Pf) Individual Chicken salad cups for sale in refrigerator were not labeled. If sold individually in grab n go style, labels must be on each cup with vendor name and address, common name of food, ingredients, weight and date. Verification required. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) No test strips available at establishment. Obtain test strips to check sanitizer.
4-603.16 Rinsing Procedures (C) right hand side of 3 compartment sink is unable to hold water, therefore, the wash, rinse, sanitize routine is not being done in the proper order. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) At time of inspection, floor drains in back hallway of kitchen appeared to be coming up. Maintenance said problem had been resolved before inspection was over. If floor drains are backing up during verification visit, permit action may be required.
NOTE: new condensation line to unit in WIC is leaking directly onto floor. this pipe should be run to floor drain. There are also other pieces of equipment in establishment that are leaking directly onto floor and should be indirectly plumbed to a floor drain. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Clean floors of grease spills. |