| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for hand washing at each handsink. -Pf Observed handsink by dishmacine with no soap. Observed handsink by cook line with soap dispenser that wasn't working properly. CDI-PIC refilled and fixed dispensers. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed peppers being put into a soiled box to move product to salad line to be cut and put onto salad. Peppers are no longer properly washed once they are put back into soiled box. CDI-PIC took peppers back to be washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temp dish-machine not reaching 160F as measured by temperature plate. Plate temp reached 156F. Unit is not to be used until in proper working order. VR required. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed removing turkey roasts from cooking process with internal temperature of 150F. CDI-food returned to cooking process and reached over 165 F. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 cooked pasta cooling from 8:45 to 11:15 and only moved 9F. CDI-PIC put pasta into blast chiller for rapid cooling. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked fish that was going to patient plating and was moved into a hot drawer, and into a hot box both were below 135F. Observed sausage holding at grill station below 135F. CDI- discarded sausage, fish reheated to 165F. |
|
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 several items in cold holding that were not cooled before being placed inside a holding unit. Items were lettuce at prep unit 52F, mushrooms at pizza bar 50F, spinach at pizza bar 48F, raw chicken in cold drawer near grill 45F, Pico in reach in 48F, chicken cooked yesterday at 45F, PIC moved items that were prepared today to walk-in, and voluntarily discarded items that were out of temp/date allowance. Observed reach in unit near grill station where they prepare raw chicken that was holding at 45F, non-functional unit at pizza station was being used to cold hold food. Both units are not to be used until they are fixed and in complaince. VR required. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 food with time holding labels with no written procedures. VR within 10 days to determine which stations / food is intended to be held on time, and to see written procedures. |
|
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 cooked pasta cooling in a large plastic lexan covered from 8:45 to 11:15 and only moved 9F. CDI-PIC put pasta into blast chiller. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed food employee cooking a turkey roast and explained it was done. Item was 150F internal. Employee reheated twice, upon inspection thermometer was not working correctly. CDI-PIC Thermometer was discarded, and food was cooked to proper temp. |
|
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 3-comp sink for dishwashing leaking. Observed two cold holding units one by grill station, one by pizza station both not in working order. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Only hand washing sink at prepared food serving line stopped up. CDI- maintenance arrived and cleared sink for use shortly. |