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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a box of tomatoes sitting in handsink. Must maintain access to handsink. CDI-PIC moved box and put in WIC |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Had discussion with PIC on cleaning procedures, PIC is the person on shift most of the time, they explained they clean the in place slicer with sanitizer 4-5 times day. EHS explained they need to wash/rinse/sanitize every 4 hours. CDI-PIC broke down slicer and cleaned during inspection.
4-702.11 Before Use After Cleaning - P Observed quat sanitizer coming out at 50ppm, and PIC had already done dishes throughout the day. CDI-PIC has bleach on-site, EHS gave bleach test strips (suggested PIC get some for backup) and PIC called ecolab to come fix. |
|
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 roast on counter cooling, PIC said it had come out 20minutes prior. Roast was in large, thick pieces and PIC put in WIC to cool. CDI-EHS explained cooling roast in large pieces makes it difficult to cool properly, PIC put roast in freezer. Roast only cooled 2F/30mins, improoper cooling temp. PIC cut roast in several pieces to allow for heat to escape and cool air to enter. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of windex and bleach unlabeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 roast on counter cooling, PIC said it had come out 20minutes prior. Roast was in large, thick pieces and PIC put in WIC to cool. CDI-EHS explained cooling roast in large pieces makes it difficult to cool properly, PIC put roast in freezer. Roast only cooled 2F/30mins, improoper cooling temp. PIC cut roast in several pieces to allow for heat to escape and cool air to enter. |
|
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 counters beneath prep line in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several loose ceiling tiles in kitchen area. |
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