|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 spoon in handsink closest to walk in cooler during inspection. CDI- PIC moved to dish pit.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink closest to walk in cooler. PIC stated there used to be a sign, must of fallen off. CDI- EHS provided handwashing sign during inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 large trash cans filled with marinara sauce holding above 41F during inspection, see temperature chart. Through discussion with PIC, marinara sauce was cooked and cooled last night. Approximately two 50 gallon cans and one 30 gallon can was voluntarily discarded during inspection. VR by 8-28-2021 to ensure large batches of marinara are properly cooled. |
|
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 multiple products (lasagna, ziti, roasted red peppers, meatballs) in reach in units across from cook line without a date mark. Process is to label laminated sheet posted on reach in unit door, PIC stated that employees must of forgotten. PIC was able to identify date of preparation for products like ziti, lasagna and meatballs and stated the red peppers were opened yesterday. CDI- PIC properly labeled products during inspection. |
|
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 large trash cans full of marinara sauce holding above 41F during inspection, see temperature chart. Marinara sauce was cooked last night and cooled over night. Marinara sauce was filled to top of two 55 gallon and one 30 gallon trash cans and covered with lid. Through discussion with PIC, normal process is to cool all the way down to 41F or below before placing into trash cans and covering with lid. Marinara is cooked in stock pot, transferred to smaller pots and nested in ice with active stirring in prep sink before transferring to large trash cans. PIC stated this is the standard operating procedure, but this may not of been followed this time. CDI- cans of marinara voluntarily discarded during inspection. EHS spent time discussing proper cooling methods with PIC, suggested active stirring using ice wands and to ensure marinara sauce reaches 41F or below before placing into large trash cans and covering with lid. PIC looking into purchasing ice wands during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on prep surfaces during inspection. Ensure wet wiping clothes are held in sanitizer between uses. REPEAT. |
|
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 bus tubs wet stacked across from 3 comp sink. |
|
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 gaskets beginning to rip and peel in reach in unit across from cook line. Observed ice machine not in use, PIC stated machine is broken and scheduled to be fixed. |
|
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 multiple employee cell phones on prep surfaces during inspection. |
|