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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 |
|
|---|
|
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 only handsink in the kitchen with dustpan and bucket in the way of handsink. EHS did arrive during delivery. CDI-PIC moved items to make handsink accessible |
|
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 2 ice machines in need of cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, pico, batter with imitation cheese, and sweet potatoe puree all above 41F in a prep unit/cold drawer. PIC explained they had made them at 11:30. Cabbage was sitting on counter at 56F, PIC said it was cut 30mins ago. CDI-EHS explained these items need to be cooled before being placed in a holding unit. PIC moved them to the WIF (walk in freezer). Cabbage was moved to a stand up unit. REPEAT. |
|
31
|
0.50
|
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 Observed tomatoes, pico, batter with imitation cheese, and sweet potatoe puree all above 41F in a prep unit/cold drawer. PIC explained they had made them at 11:30. Cabbage was sitting on counter at 56F, PIC said it was cut 30mins ago. CDI-EHS explained these items need to be cooled before being placed in a holding unit. PIC moved them to the WIF (walk in freezer). Cabbage was moved to a stand up unit. REPEAT.
PIC did not sign due to Covid protocols. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 sliced avocado sotred on a soiled towel. CDI-PIC took old towel away and added a fresh towel. Observed tomatoes, pico, batter with imitation cheese, and sweet potatoe puree all above 41F in a prep unit/cold drawer. PIC explained they had made them at 11:30. Cabbage was sitting on counter at 56F, PIC said it was cut 30mins ago. CDI-EHS explained these items need to be cooled before being placed in a holding unit. PIC moved them to the WIF (walk in freezer). Cabbage was moved to a stand up unit.
PIC did not sign due to Covid protocols. |
|
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 ice in the bottom of the stand up unit, and a little on the WIF walls |
|
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 3-comp wall in need of cleaning. |
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