| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced avocado 42F, spinach green 42F, mixed greens 42F and sliced cooked lamb 45F. Maintain cold food products 41F and below. Lids removed from containers to allow food products to cool below 41F. Sliced cooked lamb placed in up-right freezer to quickly cool food products 41F and below. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 soy sausage 49F, turkey sausage 51 and container of pulled chicken 45F in walk-in cooler completely covered in walk-in cooler. PIC uncovered food products and placed food products on sheet pan to allow proper cooling of food products. Soy sausage after placing on sheet pan 44F, turkey sausage 47 and pulled chicken 42F and still dropping. Do not completely cover food products when cooling. Establishment is doing a better job on cooling cooked chicken products! |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer container and quaternary ammonia solution in bucket was registering low. Sanitizer solution in bucket was emptied and properly mixed sanitizer provided. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed five clear plastic containers wet stack on clean utensil shelving. Container separated to allow containers to properly air-dry. Thoroughly air dry utensil/equipment before stacking or storing. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee cell phone stored on top of opened box of gloves on main food prep line. Gloves discarded and phone stored in employee pocket. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed loose and missing caulking on side of food prep sink and splash guard on sink. Remove old caulking and recaulk splash guard to side of food prep sink. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed employee filling wash vat of three compartment sink with cold water. Informed employee of required wash water temperature. Water emptied and refilled in wash vat of sink with 110F+ water. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean ceiling ventilation in both bathrooms. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal cell phone stored on box of gloves. Store employee cell phone in their pocket or designated area. |