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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed reuben sandwiches holding at temperatures below 135F on serving line, in cambro of independent living, and in steamer of AL (Assisted Living) kitchen. Observed carrots holding below 135F in AL kitchen steamer. EHS (Environmental Health Speacialist) suggested placing sandwiches on TPHC (Time as a Publis Health Control) if proper temperatures cannot be maintained as they are difficult to keep hot/cold. Water line of steamer water in AL kitchen was low. PIC mentioned that steamers are not turned on until right before service. Steamers are to be refilled and turned on early enough to heat up to maintain proper hot holding temperatures throughout service. CDI: all items placed on TPHC to be discarded at the end of lunch period. |
|
21
|
1.50
|
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 garlic in oil opened Tuesday without date label. Observed grilled chicken, cooked yesterday, with todays date on it. Ensure the date of the oldest TCS (Temperature Control required for Safety) is the date that follows the product. CDI: items properly date labeled.
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 egg salad in walk-in with date of 10/15. CDI: voluntarily discarded. |
|
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 REPEAT Observed grilled chicken wraps cooling in domestic refrigerator in AL kitchen. Observed grilled chicken wraps that had been placed on serving line for cold holding while they were still cooling. Wraps were sitting in pan on ice. Items must be cooled to 45F (soon to be 41F) prior to being placed into cold holding. CDI: for today, wraps were placed on TPHC from the time the chicken and the lettuce were removed from 41F for preperation of wraps. EHS suggested placing these items on TPHC as an option in the future, as sandwiches are difficult to maintain hot/cold. EHS explained TPHC procedure and emailed forms along with inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored in soapy water bucket. EHS explained that wet wiping cloths can be used for soapy water but that they are to be stored in sanitizer to prevent the growth of bacteria. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed caulking around dish machine area with growth in need of replacement. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on wall by dish machine. |
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