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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drinks stored on racks with clean utensils in 3 comp sink room. |
|
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 handsink in dish area blocked by garbage cans. CDI items moved. Observed kitchen handsink used to dump ice multiple times in inspection. CDI sink emptied.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at dish handsink. CDI towels provided.
6-301.11 Handwashing Cleanser, Availability - PF
Observed dish washer handsink in need of soap. CDI soap provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw fish being prepped and cooked pasta on the same prep table in front of the hot kettles. CDI pasta moved to another area. Observed raw burger, raw fish, and cooked pasta prepped in same prep area by hot kettles. CDI items moved to separate areas. Facility shall prep raw and RTE products in separate areas to prevent cross contamination. Suggest facility use a partition to separate different parts of the table. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed out of temperature carrots reheated to 116-140F for hot holding. CDI had facility continue reheating process. |
|
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 chicken breast, potatoes, burgers, salisbury steak, green beans, carrots, broccoli, fish, chicken tenders, spinach purees, marinara, veggie pizza, chicken pizza, stromboli, calzone, sweet potatoes, pot roast, pork, rice and beans, fried steak, pureed chicken, diced green beans, pureed beef, pasta, and many other items on patient buffet line, in patient hot unit, and foods on retail food line that was below 135F. some temperatures in temp chart. CDI items discarded or reheated for service. Other items on retail line placed on TPHC temporarily. Suggest using TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed boiled eggs sitting above prep top, grilled chicken, chicken salad, chicken salad sandwich, tomatoes, milk and butter, sliced ham, cheese, provalone, cheddar cheese, grilled chicken sliced, melon and cantelope mix, marinara cups, diced ham, diced sausage, diced cheese, blue cheese, cole slaw mix, chick peas, feta, romaine, spring mix, couscous, salami, pepperoni, cottage cheese, honey dew, and other items in different areas in the kitchen above 41F. CDI items discarded or cool down if within 4 hours, other items on retail line placed on TPHC temporarily. Suggest using time. Observed reach in unit in kitchen holding all foods above 50F. Verification required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed garlic/oil mixture from 6/14 and tomatoes that were not dated. CDI tomatoes dated and mixture discarded. Observed milk not dated with when opened but date item should be checked. CDI item dated with open date. Observed chicken salad, tuna salad, and other food items dated when foods were prepped and not when initially cooked or opened from a container. CDI items redated. |
|
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
Observed facility use prep top to cool egg salad, wrap chicken sandwiches, tuna sandwiches, cottage cheese, while cooling foods. CDI items uncovered and placed in walk in freezer for quick chill. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean.
Observed wash solution that was brown and santizer solution that had greasy film and made pans in solution greasy. CDI pans rewashed and solutions drained and refilled.
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 dishes washed in wash water that was 105F. CDI drained and refilled. |
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