| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple items including dish rack, step stool, and stacked sanitizer buckets stored directly in front of hand sink blocking access. CDI - items located. Do not block access to hand sinks. Hand sinks must be available for use at all times. 1 point deduction |
|
18
|
0
|
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 quiche cooling at 92f at 10:35 still at 83f at 11:05. Temperature change of 9 degrees within 30 minutes not sufficient for proper cooling. CDI - items uncovered and placed in upright freezer to quickly chill. EHS verified reached 70f properly in order to continue cooling to 41f. When cooling hot foods, ensure the items cool from 135 - 70 within 2 hours and then finish to 41f or lower within a total of 6 hours. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items holding above 41f in prep area including egg patties at 47f in prep top, goat cheese holding at 52f in side prep top unit, house made herbed butter made with unsalted butter on countertop with no temperature control holding at 84f, open in use oat milk and almond milk both at 51f in front line cooler. All cold holding units appear to be operating within proper temperature parameters indicating that cold holding issues are related to employee behaviors. CDI- egg patties discarded, goat cheese discarded, herbed butter discarded, almond milk and oat milk placed into reach in cooler with discard time not to exceed 4 hours.
REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in the implementation of a Risk Control Plan or in Permit Action. |
|
21
|
0
|
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 sliced quiche in back of house prep unit with no date marking. Employee noted they may keep quiche up to 3 days. CDI - Employee verified she made quiche prior day - date mark applied.
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 goat cheese in use in prep unit with date mark 7/12. CDI - item discarded. Discard TCS food items once the date mark has expired - not to exceed 7 days. |
|
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 quiches allowed to sit out on countertop while in the temperature danger zone during cooling process. Once cooling food reaches 135f, use active methods to quickly cool them. When cooling food in refrigeration, do not seal with lids, wrap with foils or plastic film, or stack together until fully cooled to 41f. Use methods that allow air flow during cooling. CDI - quiches moved to reach in unit and then later also unwrapped and un stacked and relocated to freezer to quickly chill. 0.5 point deduction |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp soiled wiping cloth in use allowed to sit out on prep top surface and re-used multiple times. Once a wiping cloth has been used and is soiled, place it into sanitizer solution if it will be reused or remove to soiled linen. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados ready for use in reach in cooler unit with stickers remaining indicating not properly washed. Remove stickers from produce prior to washing and make sure to wash all produce items that are not received in ready to eat form. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crock pot on shelf in prep room and household under counter reach in refrigerator in use at front line. |