| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P, Pf): PIC shall be able to clearly demonstrate knowledge of foodborne illnesses and symptoms that require exclusion and reporting. PIC does not have a current, written employee health policy. Provided employee health policy. CDI. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(3): Food shall be protected from cross contamination by cleaning equipment and utensils and sanitizing. Observed cooked chicken in colander placed in dirty prep sink. Cooked chicken was voluntarily discarded. Advised prep sink to be properly cleaned and sanitized. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed soiled residue on numerous knives, plates, cooking utensils and blade of can opener. Food-contact surfaces and utensils were moved to the warewashing area to be proplery cleaned and sanitized. CDI.
4-602.11(E)(4): In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed soiled residue inside of ice machine, inside of juice machine nozzle, coffee machine, and coffee machine nozzles. Advised additional cleaning at an increased frequency. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Cooling (P): Cooked TCS foods shall be cooled within 2 hours from 57C (135F) to 21C (70F). Observed chicken, gravy and carrots located in RIC that were not meeting cooling parameters. Food items were placed on ice and relocated to WIC. After 90 minutes, a cooling curve for chicken of .27 degrees/minute and gravy .18 degrees/minute were observed. Proper cooling methods were implemented (shallow pans, uncovered placed in WIF) and temperature dropped within required time period. CDI. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (A) Cooling Methods (Pf): Cooling shall be accomplished by using proper methods. Observed food items cooling in RIC that were not using proper cooling methods. Advised placing food items in shallow, metal pans, uncovered, on ice, and placing in WIF. Food items were properly cooled during inspection using proper cooling methods. CDI. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Observed wet-stacking of pans below serve-line. Wet-stacked pans were taken back to warewashing area to be properly cleaned and sanitized. CDI. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use lids being stored beneath ice scoop holder where it is exposed to splash. Single-use lids were noted to be wet. Single-use lids were voluntarily discarded during inspection. CDI. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation. Observed that residential freezers were being used to store frozen products in dietary kitchen. Advised to remove residential freezers from dietary kitchen and relocate them to recreational department.
4-501.12 Cutting Surfaces (C): Cutting surfaces shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Observed grooves/deep cuts in cutting boards. Advised resurfacing of cutting boards.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in a state of repair and condition. Observed WIC door was damaged. Advised repair/replacing WIC door. Observed shelving/table surfaces that were corroded and not smooth. Advised replacing shelving/tables with ones made of corrosion-resistant, smooth material. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): A warewashing machine, the compartments of sinks, basins, or other receptacles, and drainboards or other equipment used to substitute for drainboards shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and if used, at least every 24 hours. Observed soiled residue throughout 3-comp. sink area. Observed significant lime build-up inside of warewashing machine. Advised additional cleaning at proper frequency. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Observed debris build-up/soiled residue on equipment, prep tables and shelving throughout facility. Advised additional cleaning.
4-601.11 (B) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces of cooking equipment/pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease build-up/soiled residue on fryers, grill flat top and pans. Pans were moved to the warewashing area to be properly cleaned and sanitized. Advised additional cleaning of fryers and grill flat top. V/R |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat: A plumbing system shall be maintained in good repair. Observed water leaking from faucet piping at prep sink located on serve line. Leaking pipe was repaired during inspection. CDI. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C): Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed debris build-up/corrosion on sink faucet in employee restroom. Observed soiled residue inside of sink faucet in employee restroom. Advised additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris build-up on flooring, most notably under/behind equipment and prep tables. Advised additional cleaning. |