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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
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 plates, small serving bowls, soup bowls, cutting boards, and small plates soiled with food debris. CDI items moved to dish pit for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with black debris. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad bar lettuce holding at 43F. PIC stated they use time to maintain the salad bar but will save food if it is at 41F or below. Instructed PIC that TPHC requires food to be discarded regardless of temperature parameters and they must follow through with written procedures and a method to log time stamp. CDI time stamp added and food discarded by 4 hours. Observed pasteurized egg, commercial pimento cheese, egg salad, grilled chicken, lettuce, shredded Swiss cheese, sausage gravy, and sliced American cheese above 41F. CDI items discarded or moved to cool down. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 half and half, pasteurized eggs, sausage patties that were opened today and yesterday without a date. CDI items dated. Observed mozzarella and feta cheese without knowledge of when products opened not dated. CDI items discarded. |
|
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 cooked noodles, egg salad, cheese, and sausage gravy that was prepped today and cooling in tightly sealed containers. CDI noodles placed in ice bath, items separated into smaller potions and uncovered to facilitate cooling. |
|
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 plates wet stacked in kitchen. |
|
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 interior of microwaves in main kitchen and satellite kitchen soiled with food debris. Interior of dish machine soiled with food debris and dishes are unable to be adequately. Repeat. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P. Observed facility use sink in satellite kitchen as a dump sink and it is directly drained. FAcility must ensure sink is indirectly drained or not use sink to rinse dishes before placing in dish machine. Verification required
5-203.14 Backflow Prevention Device, When Required - P. Observed to hoses connected at separated hose Bibb and no backflow prevent or at each hose location. Verification required. |
|
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 meals stored on top of food for the facility and employee drink stored on clean rack in dish area. |
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