| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed items such as lettuce and tomatoes being stored over ready to eat washed lettuce. CDI PIC rearranged storage order. REPEAT points not escalated due to one item being store under unwashed. If seen in next inspection, points will be escalated. |
|
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 Upon entry observed baked beans in walk in freezer cooling; took another temperature 30 minutes later and observed that the beans were not meeting the cooloing parameters Rate of change less than .54 a minute (Please see cooling chart). CDI Beans were actively stirred and rearranged for quick cool down. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 beans in walk in freezer not hitting cooling parmeter; due to viscoisity of product; item would need to be actively stirred to ensure cooling parameters are hit. REPEAT. VERIFICATION REQUIRED. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies. Make sure to have pest control address and keep doors closed. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 some food ingredients items being stored under a bug light. CDI items were moved. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out so items can dry and sanitizer work effectively. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed minor rusting of shelves in far reach in units left of line (front and back) Make sure to keep in good repair. REPEAT Points not escalated due to overall equipment in good repair; just need to be mindful of rusting and food storage. |
|
47
|
0
|
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 minor debris in reach in units; up to and dusty fans in reach in units both (far left end front and back). Make sure to increase cleaning frequency. REPEAT points not escalated as a whole food non food contact surfaces were improved from last inspection. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open; make sure to keep closed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 dusty ceilings over food preparation line and near back smoker. Make sure to increase cleaning frequency. |