| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee re-contaminate hands twice during inspection after handash process. CDI: Educated employee on proper hand washing technique and had them re-wash. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all sanitizer buckets as well as three compartment sink showing 0ppm QAC during inspection. CDI: After fixing cloged line, dispenser produced a residual of 200 ppm QAC. All sanitizer buckets were dumped and refilled wsith proper sanitizer concentration.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with buildup in smaller crevasses. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee removing refried beans from oven to place into hot holding at 119F. CDI: Employee reheated beans to 165F on grill and then placed into hot box. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 cooked beans and molino cooling at a rate less than 0.54F/minute before EHS intervention. CDI: Product spread out on hotel pans and placed into freezer to cool properly. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 black and refried beans cooling in deep metal pans with no active stirring or supervision. CDI: Beans placed into thin hotel pans and stirred regularly in the walk in freezer to bring temperature below 70F. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored direclt on counters on cook line and at hostess station. |
|
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 ice scoop stored in a blue container with dirty standing water pooling at the bottom. |
|
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 single service take out boxes displayed at expo area with food contact surface facing up. CDI: Inverted. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damage to inner side of doors in reach in units along cook line. REpair to make surfaces smooth and easily cleanable. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pits throughout kitchen area so as to make floor not smooth and easily cleanable. Observed section of floor near veggie prep sink peeling and badly buckled. Observed damage to floor in walk in unit and directly outside walk in unit. REPEAT. |