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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer registering 0ppm during inspection. Through discussion with PIC, dishwasher was just serviced yesterday and he was unaware of any issues with sanitizing. PIC called for machine to be serviced during inspection. Dishes had not been done yet today, facility will use 3 comp sink until the dish machine is fixed. Repair man arrived on site during inspection. VR by 8-16-21 to ensure compliance.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior plastic baffle wall with black buildup. Clean more frequently to avoid buildup. |
|
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 multiple products holding above 41F during inspection, see temperature chart. Products above 41F in reach in under flip top were likely due to torn gasket, door was unable to stay shut. All products in reach in were out of temperature less than 4 hours, brought to walk in freezer to rapidly cool. Ambient air of walk in cooler was around 41F at the beginning of the inspection, likely causing the rise in temperature of the food in the walk in cooler. Temperature was turned down and ambient air was reading 38F by the end of the inspection. PIC voluntarily discarded metal pans of Al pastor, cooked potatoes, pimento cheese, cooked mushrooms and a pan of cooked chicken. These products were closest to the door and reading around 44-45F. All other products in the walk in were 41F or below. Facility will not use reach in unit under flip top for TCS foods until unit is holding temperature. VR by 8-16-21 to ensure walk in cooler is holding temperature. |
|
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 products (cheese, pico) cooling in thickly packed containers with tightly covered lids. Prepped shredded cheese was cooling in a reach in unit. PIC stated that cooling process typically involves an ice wand and leaving the products uncovered in the walk in cooler or freezer until they reach 41F or below. CDI- products uncovered, ice wand added to pico, cheese brought to freezer to rapidly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on flip top prep surface during inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet stacked above the dish pit. REPEAT. |
|
45
|
1
|
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 gaskets splitting and peeling throughout the facility. Specifically in the reach in unit near the cook line and the reach in unit across from the walk in cooler and freezer. Observed a broken handle on the reach in cooler across from walk ins. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near hood system with yellow buildup, in need of cleaning. |
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