| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf Serving line handsink without paper towels. Handsink beside of grill without paper towels. CDI-PIC replaced paper towels at both handsinks. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P Gravy cooling in walk-in cooler for the past 2 hrs temping at 113F. CDI-PIC voluntarily discarded gravy and EHS provided education on proper cooling methods. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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 Green beans held past discard date. CDI PIC voluntarily discarded an education on proper date marking procedures. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 Gravy cooling in deep container with lid on. CDI- Education provided and PIC discarded gravy. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Hot dogs thawing in sink with no running water. CDI-Education provided and PIC turned on water. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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. Bowl used as scoop in breader. CDI-PIC replaced bowl with correct scoop. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining. Observed cups being wet stacked. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition. Observed walk-in freezer with ice buildup around condenser fans. 2-Door reach in gasket torn at time of inspection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Waste dumpster lid open at time of inspection. Dumpster lid off of dumpster. CDI- Maintenance fixed lid and is now covered. |