| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed tomatoes cooling in the sandwich prep top cooler at 48F from 10 am this morning. Temperature was checked at 3:10pm with cooling time exceeding parameter of 4 hours to 41F. CDI. The tomatoes were voluntarily discarded. Explained cooling parameters to the PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed macaroni salad, potato salad, lettuce, chicken salad, slaw, and pimento cheese in the sandwich prep unit holding above 41F (see temp chart). Lids were closed in the sandwich prep unit and the temperatures dropped to 44F. PIC to have maintenance look at issue tomorrow. Foods not voluntarily discarded as cooled to 44F however I will return within ten (10) days to verify compliance of violation. |
|
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; 3-501.18 Discard the food requiring date labels if it is not been labeled- Pf
COMMENT: Date mark all containers of food for tracking purposes. It is very difficult to tell when things were made as you have to go back and forth between the reach in cooler and the holding units. Observed feta and goat cheese with no date marks. Observed BBQ with no date mark. These items were voluntarily discarded. Date mark all containers in the future or provide a date tracking mechanism that is more reliable. |
|
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
COMMENT: Observed French onion soup cooling in lexan container covered with lid in the reach in cooler. Observed sliced tomatoes cooling inside the top portion of the sandwich prep cooler. CDI. Cool French onion soup using an ice bath, placing in smaller portions and placing in reach in cooler or freezer uncovered or place directly in freezer to cool after ice bath. The French onion soup was placed into the reach in freezer to cool and meet first cooling parameter. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed no thin probe thermometer in house. Observed no ambient air thermometers in cold holding equipment. I will return within ten (10) days to verify a thin probe thermometer is provided. |
|
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.
COMMENT: Observed no labels on powdered sugar shaker, seasoned salt shaker, and cinnamon sugar. Label all dry ingredients. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
COMMENT: Do not store cleaned items on washcloths. They shall be stored on a clean surface that is easily cleanable. |
|
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.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-502.11(A) Maintain utensils in good repair.
COMMENT: Remove the wooden spoon from facility as it is no longer easily cleanable. Remove wooden particle board shelving to the right of the sandwich prep cooler (covered in foil). Repair the sandwich prep cooler to provide 41F or less for ambient air to ensure that internal food temperatures are maintained safely. Thermometer was placed in unit and was closed for a long period of time and temperature did not drop past 43F. PIC to place work order and have repaired. Resurface the cutting board on the sandwich prep cooler unit as it is beginning to wear. |
|
47
|
0
|
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.
COMMENT: Observed slight debris on shelving by the sandwich prep unit and the shelving above the hot holding equipment. Observed cardboard on shelving above hot holding equipment that needs to be moved due to possible harborage conditions. Maintain these areas clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed debris on vents on the outside of the grill hood unit. Observed debris on several walls. Observed debris underneath the three compartment sink on the walls and floors. Observed debris underneath equipment on floors in need of cleaning. Observed light out above the three compartment sink. Repeat. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide 50 foot candles of light over food preparation surfaces. Provide 20 foot candles of light over warewashing areas.
COMMENT: Measured lights at grill hood area at 2.8 foot candles, above sandwich prep cooler at 14 foot candles, and above the three compartment at 17 foot candles of light (should be easily corrected once light is replaced). Please address lighting issue before next inspection or half points will result. |