| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink near walk in cooler door contained soda buildup. CBI- Informed PIC on how the hand sink shall be used moving forward. 0 points. |
|
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 Cold hold 2 way display cold hold unit were improperly cold holding tcs foods. Rehydrated onions, salads, cheese slices etc. were cold holding >41 when checked(see temp grid above). Ambient Air of the unit was 54 degrees. CDI-/VR TCS foods were moved to walk in cooler to properly cool and be held there until servicing is done to damaged cold hold unit. Refrain from using unit for the servicing of cold hold units until it has been repaired and properly cold holding tcs foods at 41 degrees or less. Will return for a vr visit on this unit. -1.5 points. |
|
21
|
1.50
|
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 Pre made salads contained a discard date of 2/11/19. Today is 2/12/19. Ensure that tcs foods are not onsite for more than 7 days. CDI- PIC voluntarily discarded product. -1.5 points. |
|
22
|
1
|
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 Swish cheese contained the wrong time stamp on it that did not properly indicate proper discard time. CDI- PIC added correct label to swish cheese that was holding at time. - 1 point. |
|
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 Salads were cooling inside of damaged cooler unit with lids still on. CDI- salads were moved to the walk in cooler to cool after lids were removed for better cooling methods. -.5 points. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping food without wearing proper hair restraints. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Freezer door in freezer unit leading from outside of the establishment has massive amounts of ice buildup in it's proximity. This is in large part due to the facility still needing to address and adjust door gaskets that is causing this to happen. Ensure that all equipment is in good working repair. Remove ice from floor. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in water that was 90 degrees F. This was in large part due to the 3 comp sink or dish water dispenser not providing more than 110 degrees at the point of use. CDI- PIC adjusted hot water heater and now the 3 comp sink fixture is providing at least 124 degrees out of hot water sink. Dish water was emptied and refilled with adequate hot water. -.5 points. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required - P Vacuum breaker is missing on can wash sink. Ensure that all plumbing fixtures are up to code and meets compliance. Will return back in 10 days to see if adjustments have been made. 0 points. |