| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed 3 part sink set up in use with quat sanitizer solution less than 100ppm. CDI - PIC corrected to 200ppm quat. Use test strips to check sanitizer frequently. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed braised lamb holding at less than 135f in heated cabinet, sweet potatoes, ground lamb and ground beef meatballs holding at less than 135f on service line. CDI - all items in holding less than 2 hours - allowed to reheat to 165f before returning to hot holding. Ensure all TCS foods in hot holding are maintained at 135f or greater. |
|
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 all TCS foods in line area reach in cooler holding at 43-44f. Unit appear as to be defrosting during peak operation allowing foods to become elevated. All TCS foods relocated to walk in cooler to quickly chill back to 41f. PIC to call for service. VR required within 10 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical in back of house with no identification. CDI- PIC discarded. Label all working containers of chemicals. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 falafel cooling in multiple layers separated by wax paper in deep metal pans tightly covered with plastic wrap in walk in cooler. CDI - PIC spread onto single layer sheet pan in walk in cooler to quickly chill. EHS verified to be 41f at end of visit. Use methods that allow TCS foods to quickly cool. Do not cool in deep tightly covered pans. Pre-chilling ingredients for quicker ambient cooling is recommended. REPEAT |
|
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 wiping cloths placed into sanitizer solution at less than 50ppm quat in back of house. Use test strips frequently to ensure sanitizer solution for wiping cloths is at proper concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed serving spoon and tongs laying in containers of food with the handle in direct contact with the products in the salad service cooler. Store serving spoons and tongs in a sanitary manner keeping the handle out of the food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food pans stored stacked together wet in back of house. Air dry pans before stacking together. REPEAT |
|
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 dish machine out of service not in use. PIC noted machine continues to trip the power supply. Repair or replace. Facility uses only single service items for customer service. 3 compartment sink is in use currently for cleaning and sanitizing utensils and equipment in the kitchen. |