|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer only reaching 100PPM, EHS checked both their test strips and ours. CDI-PIC has called Ecolab and will get them out today to fix. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Obserevd gravy at 130F, PIC explained they keep this item for 2 hrs. They take it from a packet and mix with hot water from a water booster. Water was 189F. CDI-PIC voluntarily discarded gravy and remade. Gravy was 150F in hotwell. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in cold station by the biscuit HH station not holding food in temp. Pimento cheese, cheese, lettuce tomatoes were all above 41F. Ambient air was 45F and would increase dramatically when door was opened. CDI-PIC moved food that was made this morning to the WIC and has called maitenance. |
|
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 salads in a reach in at 42/43F. PIC said they were made at 6:30am and placed in unit. CDI-EHS explained salads and other prepped items should return to the WIC before being placed in a holding unit. Salads were allowed to cool in reach in due to the temperature being close to 41F, and would probably cool 1F in 1 hr. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Obserevd flies in the kitchen area. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with long hair, and no hair net/covering. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice building up in a stand up unit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep counter near the sweet tea urns. |
|