| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed disposable towels missing from towel dispenser. CDI, towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed final rinse temperature reaching 152 degrees F on DishTemp thermometer and not reaching required temperature on high temperature dish machine. Observed wash and rinse temperature gauge not reaching required temperatures as required on dish machine data plate. Observed detergent out at dish machine. CDI, new detergent provided. PIC to use 3 compartment sink or wash and rinse in dish machine but sanitize equipment at 3 compartment sink. Verification to ensure dish machine calibrated. |
|
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 - Observed sausage hot held at 124 degrees F. CDI, sausage voluntarily discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese and lettuce at 42-43 degrees F in prep refrigerator near pizza station. CDI, foods relocated to walk in cooler. Ensure prep unit calibrated to ensure new cold hold requirement is maintained. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 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 - Observed roast beef not date marked in low reach in prep refrigerator, open bag of spring mix not date marked, meat loaf with a date of preparation of 6/6 and chicken with old label according to PIC and date of preparation of 6/11. CDI, foods voluntarily discarded by PIC. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
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 written procedures not followed and hot held breakfast items held using TPHC not labeled as required. PIC stated items were prepared 30 minutes upon arrival and not idenfied on time board. CDI by instruction. Repeat. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with wrist band. Some improvement made since previous inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee folding clean towel on soiled cart. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 lights out under hood ventilation system. |