| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed three handsinks in the kitchen without soap and four without paper towels for proper hand washing. -1- CDI - All handsinks restocked. |
|
18
|
1.50
|
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 green beans cooled overnight at 43-45F. CDI - PIC voluntarily discarded. -1.5- |
|
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 large tub of cooked green beans in a mound inside the container with the lid present cooling overnight still not at 41F this morning. CDI - PIC voluntarily discarded. -.5- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near drains in prep area and in kitchen. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coolers of food food order deliveries stored on the floor close to overflowing flood drain. Observed bread stored in splash zone of side prep area handsink on drain board. -1- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing smart watches and arm jewelry while plating trays. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on drying shelf directly across from dish machine exit. -0- |
|
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 split gasket on cook walk in cooler door, gaps in two hot box doors, one between doors and the other at the bottom of the lower door. -0- |
|
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. Observed debris and buildup on the inside lower areas of hot boxes and on outsides of transport coolers. -.5- |
|
50
|
1
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed floor drain near wrapping station overflow when handsink in use for the required hand washing time. CDI - Maintenance cleared the drain blockage during the inspection while production was halted. PIC advised to have drains maintained and serviced at a frequency to prevent backups. -1- |