| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed wood on cart pushed in front of line area hand sink blocking access. CDI - PIC relocated cart away from sink. |
|
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 beef burger patties stored directly above compound butter mixture and apricot sauces in line reach in cooler. CDI - PIC relocated burgers to lower shelf.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground beef burgers stored above raw salmon in walk in cooler. CDI - PIC relocated beef to lower shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup in unsweetened tea urn nozzle and black residue on bulk ice machine drop plate. Clean frequently to prevent buildup. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 in walk in for 3.5 hours still at 72f. CDI - PIC discarded. Ensure hot TCS foods cool from 135 - 70f within 2 hours and then finish to 41f or lower within a total of 6. Observed large cut of smoked pork cooling in walk in at 98f still at 75f 1 hour later for a cooling rate of .38 degrees per minute. CDI. - PIC relocated pork to walk in freezer to chill to below 70f or reheated items to above 165f to begin the cooling process again. Pork would not have met cooling parameters without EHS intervention.
REPEAT |
|
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 pimento cheese holding in steam well at line at 122f. CDI - PIC allowed to keep product an additional 1.5 hours until 2pm which is 4 hours - product discarded at 4 hours. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple ready to eat TCS foods including pasta salad, cooked wings, cooked ribs, cut cabbage, cooked seared tuna, and more in line coolers with no date marking. Confirmed with PIC that products made previous days and filled from bulk containers. CDI - PIC re-applied missing date marks throughout line. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with no identification PIC identified as sanitizer. Observed spray bottle holding yellow chemical with 2 different labels - peroxide disinfect and and sanitizer. PIC identified as peroxide disinfectant. CDI - both bottles properly labeled. |
|
31
|
1
|
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. Observe multiple items in cooling process in walk in using improper methods requiring EHS intervention including large smoked meats which were cut in half but not spread apart or spread out for air flow, cooked pasta placed into deep plastic bulk containers and put directly into walk in cooler while still hot, and ambient cooling hushpuppy batter containing egg which was rehydrated at room temperature and placed into deep lidded plastic containers and sealed with lids for cooling. CDI - Pasta discarded as cooling temperature parameters not met, meats spread out onto trays and relocated to walk in freezer to quickly chill, hushpuppy batter spread into shallow metal pans to quickly chill.
Cooling methods continue to be out of compliance in the facility. Risk control plan put in place today for cooling methods.
Continued non-compliance with cooling methods may result in permit action.
REPEAT |
|
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 employees staging plates and serving customers wearing watches and bracelets on wrists. Remove jewelry from arms when handling food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces in prep area and at line area. Sanitizer buckets set up but cloths not returned to solution between uses. Once used, place soiled wiping cloths into sanitizer solution if they will be reused or remove to soiled linen receptacle.
REPEAT |