| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in bread making room. CDI- soap was provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink at ~50ppm QUAT. CDI- strength increased to 150ppm. EHS recommended contacting chemical provided to ensure chemical is being dosed properly. |
|
18
|
0
|
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 raw chicken cool from 51F at 3:20PM down to 48F at 4:20PM. CDI- product had covering removed to allow faster cooling. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in the walk in cooler cold holding at 42-44F (see chart). EHS observed ambient air temperature of unit at 44F at 3:15PM and again at 44F at 4:20PM. Verification required to ensure unit can maintain foods at 41F and below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- bottles were labeled. |
|
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 raw marinated chicken cooling too slowly in the walk in cooler; and cooked chicken cooling in deep covered containers. Observed lettuce and burger grain mix made earlier today cooling in the top portion of a flip top cooler. CDI- product in walk in cooler was placed into shallow pans; flip top items were transferred to reach in cooler and ice was added to lettuce to cool it faster. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. Verification required. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice/herb/seasoning shaker bottles near cold prep. line not labeled. |
|
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 several ice cream scoops stored in containers of standing water. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no QUAT testing kit on site to measure sanitizer concentrations. Verification required. |