| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage inside the reach in cooler. Observed employee beverage on prep next to microwave. CDI- PIC relocate the employee beverages. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine chute and interior panel accumulating pink residue.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the QAC in the sanitizer basin of othe warewashing sink at 0 ppm of QAC. CDI- PIC remade the sanitizer and is was tested at 200 ppm of QAC. Utilize QAC test strips to ensure correct concentration of between 200-400 ppm of QAC,
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine sanitizing at 0 ppm. CDI- PIC ran once and tested at 0ppm, then primed the dishmachine, after priming the dishmachine tested at 50ppm of chlorine. Test dishmachine daily to ensure the correct concentration is dispensed at 50-100ppm of chlorine. |
|
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 pork ribs in the hot holding steam table at 124F. CDI- PIC rapidly reheated to 165F. |
|
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 the following foods above 41F in the reach prep cooler: chicken wings (prepped the day before), 2-pimento cheese (both prepped today), romaine lettuce (prepped today). Checked the unit and temped at 45F, then checked the unit 30 minutes later and it had temped at 39F. Observed cooked broccoli in the reach cooler at 53F. Observed grilled onions overstacked in prep top cooler, top of the product was 53F, middle of the product was at 38F. CDI- PIC voluntarily discarded the chicken wings. Allowed to place the remaining food items in the walk in cooler to cool back down to 41F or below. Allowed the PIC to remove the top of the grilled onions and kept the product that was at 41F and below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pork, pasta, and mac n cheese without date marking, prepped the day before. CDI- Date marked during the inspection. -REPEAT- |
|
31
|
0.50
|
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 chicken wings in the prep reach in cooler wrapped in plastic wrap and cooked broccoli prepped today in a plastic container wrapped in plastic. CDI- PIC chicken wings were discarded as the temperature of the product was above 41F, Allowed the broccoli to be placed in the walk in cooler to finish cooling uncovered. -REPEAT- |
|
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. Observed one fly and a couple small drain flies in the kitchen. Contact your pest prevention provider to help assist in pest prevention. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels at the cookline and on the prep top coolers. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers on the drying rack wet stacked. Allow to air dry prior to stacking-REPEAT- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed nonfunctional cookline cooler drawers and one prep cooler unit. Repair. -REPEAT- |