| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF
Sanitizer bucket stored inside front handsink. CDI- Moved. Keep handsink clear so employees can wash hands. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11(D) Raw communited meat may be not offered on a children's menu Pf
Menu has a "*" on children's hamburger meal. Facility cannot offer a hamburger undercooked on a kid's menu. Must remove from menu. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observe employee peeling boiled potatos at 10:15am, potatos recorded at 90. PIC stated facility peels and clean potatos while warm because of ease. PIC stated potatos were done boiling at 8:30 and likely stated cooling at 8:45am. Noted that two hours later (10:45am) potatos failed to cool down to 70F. CDI- Discarded. Discussed proper cooling of boiled potatos, including active cooling on a sheet tray in WIC to 70F and then peeling, as facility has the remaining 4 hours to cool to 41F. REPEAT. Cooling chart given. |
|
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
Some foods recorded between 42-45F (see chart). Foods were overstacked. CDI- Discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Improper cooling methods of potatos (see # 18), chicken; cooked chicken was cooling in WIC with tin foile wrapped over, and diced tomatos cooling in flip top |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed one dented can not segregated. CDI- Discarded. |
|
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 gasket damaged in bottom reach in coolers on cook line. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue.
Fryer machine in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.
Jacket stored on shelf of dry goods rack. |