| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser to the far right at the handsink. CDI - PIC placed paper towels in dispenser. -0- |
|
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 stacked salad bins on the drying rack to the left of the 3-comp sink and cleaned utensils in the cold room on the clean drain board with food debris present. Salad bins also had sticker residue on the outsides, touching the food contact of the next bin. CDI - PIC pulled all these and cleaned them again. -3- REPEAT |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salads, wraps and crab salad cooling in the cold room with an ambient air temp of 49F stay at 50F for 50 minutes before being placed on display in cold case. CDI - PIC pulled these and placed them in the blast chiller to cool properly. -1.5- |
|
31
|
0
|
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 cold salads and wraps cooling in the cold room with an ambient air temperature of 49F that were in closed containers and in tight wrapping. Vent these and place in either the blast chiller or walk in to cool. CDI - PIC put these items in the blast chiller to cool. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cutting boards, on and over prep tables. Keep these in sanitizer solution between uses. -0- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spatula used for wraps stored on a soiled wiping cloth. Keep in a clean location.
Observed two ice scoops stored on top of fresh coffee stains. Clean and sanitizer the area and keep scoops in a clean location. -.5- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensil handles down in storage container that are clean in the cheese section. Keep handle up for selection to avoid contact with the food contact surface. -.5- REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board with rust buildup in the grooves. Resurface or replace this cutting board. -0- |
|
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 buildup on the slicer arm on the slicer that was cleaned the previous night. Clean. -.5- REPEAT |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed at least 16 seats provided to the customers, which is more than allowable for a food stand. This could possible overload the hot water heater capacity for meeting the needs of the facility during peak hot water demands. Provide no more than the number pf seats provided in the permit. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent, smooth and easily cleanable. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent ceiling tiles. -0- |