| 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 soiled knives stored as clean in food prep area. Knives were stored in crevice of food prep table that required cleaning and sanitizing. Recommend storing knives in knife holders and in an area away from sources of contamination. CDI - PIC moved knives to three comp sink area to be washed, rinsed, and sanitized. -1.5 points. |
|
18
|
1.50
|
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 whole beef roast at 82F and corned beef at 89F cooling in walk in cooler. PIC stated that items had been placed in cooler approximately two hours prior to inspection. Items failed to cool to 70F within two hours. CDI - PIC placed items in metal cooking trays and then moved to walk in freezer to rapidly cool. Beef roast cooled to 59F and corned beef cooled to 64F in 20 minutes. Recommend revising cooling procedures for whole meat roasts. -1.5 points- |
|
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 unlabeled spray bottle of cleaner stored under grill. PIC identified substance to be grill cleaner. CDI - PIC labeled spray bottle with name of contents. -0 points- |
|
31
|
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 Observed whole beef roast at 82F and corned beef at 89F cooling in walk in cooler. CDI - PIC placed items in metal cooking trays and then moved to walk in freezer to rapidly cool. Recommend using walk in freezer, instead of walk in cooler, to rapidly cool whole meat roasts. -0 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice bin at drink station left open when not in use. Recommend protecting ice at all times from contamination, splash, and dust. CDI - PIC closed ice bin. -0 points- |
|
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 container of cornmeal with a metal bowl used as a scoop. Recommend using scoop with handle to prevent contamination. -0 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris and soil along flip top coolers, food prep tables, and surfaces of oven. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee phones on food prep surface at soup station. Recommend designating an area for the storage of employee possessions that will prevent contamination of equipment, utensils, and food. CDI - PIC removed employee phones. -0 points- |