| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed the entire prep line of coolers not working properly with no response from the person in charge. CDI - EHS educated staff on when and how to take temperatures. EHS also discussed the importance of proper temperature control and what is considered an “immediate hazard” that requires response. Establishment has voluntarily closed until all equipment is working properly. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine. |
|
20
|
1.50
|
Proper cooling time & 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 improper cooling rates. (See temperature chart) CDI - Items were spread into thin metal pans to increase cooling rates. EHS recommends using ice wands and thin metal pans. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all 4 prep coolers and a Low Boy cooler holding foods above 41 degrees. All TCS foods were voluntarily discarded. Facility has voluntarily closed until units can be repaired. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle with no label. CDI - Manager labeled bottle during inspection. |
|
33
|
0
|
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
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed improper cooling rates due to deep plastic containers being used to cool beans and tomato sauce. CDI - Items were moved to smaller, metal pans. Establishment has voluntarily closed until cold-holding units can be repaired. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
REPEAT
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 several dented cans in dry storage. CDI - Items were removed to be returned to the supplier. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed the entire prep line of coolers not working properly.
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed several cutting boards with deep stains and cuts throughout the entire cook line. |