| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dish machine was dispensing at 0 ppm when checked. EHS and PIC tried to prime the machine but still had 0 ppm readings during trial runs. VR. Will return in 10 days to ensure that dish machine has been serviced and properly functioning. Use 3 comp sink as an alternative for dish washing until servicing is done. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce in lettuce drawer was 45-48 degrees when checked. Ambient air in same unit was >50 degrees F. Sliced cheese, lettuce, tomatoes, perishable sauces, turkey and other tcs foods were cold holding >50 degrees in flip top unit. Cold hold unit housing all foods was observed turned off which lead to temperature abused products. CDI/VR will make a return visit to check on the compliance of damaged lettuce drawers. CDI- food items were moved to walk in freezer to cool,tphc sticker was placed on out of temp lettuce and cold hold unit was turned on. -1.5 points. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility is holding foods on time but lacking the time as a public health documentation portion. VR- EHS will email PIC a copy of the TPHC template to be filled out and kept onsite at all times. 0 points. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food prep employees were wearing watches. -.5 points. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados with stickers still on them in cold hold unit. -.5 points. |
|
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 in use utensil being stored in the crevasse of the cold hold unit directly on ice buildup. -.5 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Replace/Resurface cutting boards that contains stains and deep cuts along prep surfaces in main prep area. All cutting boards shall be smooth and easily cleanable. 0 points. |
|
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. Remove ice buildup from interior of cold hold units throughout. 0 points. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Replace damaged caulking associated with splash guard and prep sink. Replace caulking associated with 3 comp sink. Observed caulking along 3 comp sink area soiled with mold. -.5 points. |