| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface while prepping food. CDI- drink moved. REPEAT. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed large plastic container of cooked sausage holding at 58F in reach in unit. Through discussion with PIC, sausage was cooked last night and placed into deep plastic container and covered with a lid before putting in reach in unit. CDI- sausage voluntarily discarded during inspection. EHS discussed cooling parameters and cooling methods. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large flip top unit used for pizza toppings holding around 70F during inspection, all TCS items were above 41F, see temperature chart. Through discussion with PIC, facility has been having issues with unit and had another instance a couple months ago where unit was holding around room temperature and food was discarded. All products had been stored in unit overnight. All TCS foods were voluntarily discarded during inspection. VR by 9-11-21 to ensure unit is holding temperature. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 9 containers of cheese (goat cheese and feta cheese) ranging from 8-12 to 8-23 in reach in prep unit. Observed homemade buffalo sauce from 8-23 in reach in unit. CDI- all items out of date were voluntarily discarded during inspection. EHS emphasized importance discarding food once window has expired, discussed first in first out method. REPEAT. |
|
31
|
0.50
|
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 a large container of cooked sausage holding above 41F in reach in unit, see temperature chart. Through discussion with PIC, sausage was cooked last night and placed directly in deep plastic container and covered with lid, container was left in reach in unit for cooling. CDI- sausage voluntarily discarded. EHS discussed proper cooling methods with PIC and employee that cooked sausage last night. Suggested using sheet pans or vented shallow pans and to leave uncovered until food reaches 41F or below. |
|
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 wiping clothes stored on shelving across from dish pit. |
|
42
|
1
|
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 multiple metal and plastic pans stored as clean that were wet nested on shelving near dish pit. REPEAT. |
|
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 gaskets on reach in cold holding drawer that were ripped, peeling. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with significant black buildup (specifically walk in cooler door) and food debris residue throughout reach in units and gaskets on reach in units. Observed food debris buildup on top of dish machine, on edges of sliding doors. Ensure more frequent cleaning. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep surface during inspection. |