| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
No certified PIC present. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
-Observed the sanitizer at 10ppm chlorine in the dish machine. CDI- Educated the employee on how to prime the machine. Now at 200ppm chlorine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-Observed buildup inside of the ice machine. Clean.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
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 a bag of scrambled eggs and a bag of sausage links stored in a zipped bag from breakfast. The 2 hour limit had expired. The eggs were at 84F and the sausage was at 73F. CDI: All were voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
No Points Deducted:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the chicken on the service/hot line at 122F. CDI- Placed in the steamer. 185F now. Follow the rule above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all potentially hazardous items in the walkin cooler at 45F-61F. CDI- All items discarded. |
|
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 sausage and eggs in zipped bags cooling from breakfast. CDI- Discarded and informed the PIC on proper cooling methods. Follow the rule above. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
No Points Deducted:
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee wearing a watch making mashed potatoes. Follow the rule above. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
No Points Deducted: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed the trays stored and stacked wet. Follow the rule above. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no sanitizer test strips. Provide. CDI- EHS left test strips onsite. |
|
47
|
0.50
|
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 the shelves in the walkin cooler and storage shelves in the back of the kitchen with buildup. Clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
No Points Deducted:
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed the floor lifting in the walkin freezer. Repair.
Report emailed to: TLEWIS@CITADEL-MYERSPARK.COM |