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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 |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen cook line handsink with out of order sign and per PIC, there were plans to remove this handsink and install a prep sink for filling large containers of water for cooking. Hand soap and paper towel dispensers removed from wall in anticipation of this change. CDI - EHS advised PIC that removal would violate plan submitted for original permit approval. Facility shall maintain the required number of handsinks required by plumbing law and approved plan for permit. PIC decided to rework plan to supply water at cook line for grits. Paper towels and hand soap replaced at handsink for use. -1- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed grill marked, raw flak steak stored above RTE pork chops and other RTE foods on speed rack in walk in cooler. CDI - Storage order changed to put raw foods on bottom in order of final cook temperatures. -1.5- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed written procedure stating all foods shall be held at or above 140F in hot line and cold foods shall be held at or below 40F. CDI - PIC educated about the difference between hot holding and cold holding with the intent of quality assurance versus TPHC. Today, PIC declared food are held hot and hold with a quality assurance component of throwing remaining food away after four hours for consistency and best quality of foods. EHS advised that if TPHC will be used, then distinguish the difference on all related documents and train staff about the appropriate procedures. -0- |
|
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 tightly wrapped spring mix cooling in reach in cooler close to serving line cook station at 52F from earlier this morning. CDI - PIC stated this is not the normal cooling method. Item moved to walk in cooler to cool. -.5- |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw ground beef thawing under cold water in prep sink at 78F. EHS advised PIC that proper thawing temperature is 70F or less. If temperature on cold faucet is higher, use thawing under refrigeration, thawing while cooking or other effective means of thawing while maintaining 41F. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a variety of working containers of oils to the left of flat top in serving line cook station. -0- |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed apples wrapped at self service station declared clean by PIC with stickers present. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged cooling curtains in walk in cooler. Per PIC, these are already on order. -0- |
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