| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed multiple handsinks without soap upon entering facility. CDI - Employee provided soap for each handsink by the end of inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat monterrey jack cheese. CDI - PIC relocated to correct storage order. 0 pts. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers stored with food debris in clean utensil/dish area. CDI - Removed for re-wash.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on bottom and top metal shields. Increase cleaning frequency. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed bechamel sauce cooling at rate of 0.05 F/min. PIC stated sauce rapidly cooled from cook temp to 50F until pulled from freezer. Sauce would not have met cooling parameters as observed cooling in walk in. CDI - Sauce moved to freezer to rapidly cool for the remaining time. |
|
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 pulled/chopped brisket holding at 114F in hot holding unit on cook line. CDI - Employee reheated brisket to 165F or above. |
|
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 cheddar, monterrey jack, sauteed onions, and cole slaw on the make line holding 42-45F. Observed ham and tomatoes on make line holding above 45F. CDI - All items placed on temporary TPHC and time stamps provided. EHS will provide TPHC procedure document for facility to use moving forward. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 cream cheese without date mark in walk in cooler. PIC stated the cream cheese was opened at the 12th. CDI - PIC date marked cream cheese. |
|
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 corn bread mix cooling densely in covered metal pan. Observed tomatoes and cheddar cooling in reach in unit. CDI - Employee placed items on shallow pans to cool on speed rack in the walk in. |
|
41
|
0
|
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 scoop stored in banana pudding with handle in food. CDI - Employee removed scoop from food. |
|
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 small plastic containers wet stacked in clean dish area. |