| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed two cans dented on seams stored on can rack. CDI: Cans relocated to dented can area. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker remaining on inside of pan that was stored as clean. CDI: Pan taken to dish area for washing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuously cooked chicken in walk in. Facility does not have an approved procedure to do this. PIC described procedure in detail of how items were cooked and cooled. Items were done in the proper way. Items were not properly marked. Items were properly stored. CDI: non-continuous cooking application provided today during inspection. VERIFICATION REQUIRED |
|
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 sandwiches and lettuce cooling in tightly closed containers at a rate of 0F/min. Container lids were removed and items achieved proper cooling rate. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwich preps with lettuce sitting on counter with no employee working with the food. PIC stated that employees stopped to put up the delivered items. CDI: Explanation to PIC that if prepping is stopped, items must be returned to refrigeration. CDI: Lettuce voluntarily discarded. Observed lettuce stored above chill line in prep top cooler. CDI: Lettuce moved for rapid cooling. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mashed potatoes dated 11/23 and ancient grain blend dated 11/20. CDI: Items voluntarily discarded. Observed chicken date marked in prep top for today, but it was cooked yesterday. CDI: Date corrected. Employee educated on proper date marking. Item should always be dated for the day it was prepared. REPEAT VIOLATION
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in prept top cooler prepared yesterday with no date mark. CDI: Items dated. REPEAT VIOLATION |
|
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 salads and sandwiches cooling in walk in while tightly covered. CDI: Items uncovered for cooling. REPEAT VIOLATION |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with unapproved jewelry on preparing food. REPEAT VIOLATION |
|
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 stored in sanitizer below 200ppm. CDI: Buckets refilled to proper concentration. Observed one wet cloth stored on prep sink, not in use. CDI: Cloth moved to sanitizer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
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 scoops stored on top of ice machine. Top of ice machine had significant build up on top of it. REPEAT VIOLATION Improvement from previous inspection |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on ice machine in main kitchen. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring in several spots of kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large container of chili marked for staff above food for customers in walk in cooler. |