| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed speed pour bottles soiled with food waste stored as clean. CDI: PIC sent items to be washed and sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup forming inside ice machine. |
|
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 41F. -P Observed chicken in walk-in cooler not meeting cooling rate. Chicken went from 44F to 46F in approx. 80 minutes. CDI: PIC placed chicken into shallower pans and uncovered product. Observed cooked macaroni noodles in walk-in cooler not meeting cooling rate. Macaroni noodles went from 70F to 65F in approx. 80 min. CDI: PIC placed macaroni noodles in shallower pans and uncovered product. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods (prepared 08/10/20-08/12/20) throughout various units in facility held above 41F- chicken, shrimp, lettuce, tomato, and cooked noodles. Several items over stacked in containers and lids of units left open when not in use. CDI: PIC voluntarily discarded product. Observed housemade bleu cheese dressing being held above 41F in 2-door refrigerator. Prep date of 08/10/20. Food employee stated product had been sitting out. PIC moved prodcut to walk-in cooler to attempt cooling within 4 hour time parameter, which product did not meet. CDI: PIC voluntarily discarded product. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed not time labels on buttermilk blend used for breading chicken. CDI: PIC placed time labels on product. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several TCS foods being cooled improperly- raw chicken stacked and wrapped in plastic wrap, macaroni noodles in deep insert pans, and cooked chicken in deep plastic container and wrapped in plastic wrap. CDI: PIC uncovered products and moved to shallower pans. PIC agrred to use extra speed rack going forward to aid in faster, more efficient cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility. CDI: PIC contacted pest control company. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
General Comment: 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 scoop in bulk container next to grill stored with handle in contact with product. CDI: PIC turned handle upright. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked on clean dish rack. Spoke with PIC about adding another drying rack where rolling cart is stored. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards at prep table by entrance to kitchen.
4-501.11 Maintain equipment in good repair. Two lights out in vent hood. |