| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Leftover pureed foods were left on top of griddle with some heat, but not enough to quickly reheat foods. Small portion pan of food was 97F, while large portion pan was still frozen. All foods must be reheated to 165F within 2 hrs, so these pans needed to have been placed in oven or other means of thawing vs. leaving at room temp on warm griddle that was used to cook eggs earlier. PIC placed pans in oven to reheat. 3-403.11 Reheating for Hot Holding (P) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Canned chicken noodle soup only cooled 4 degrees F in 2 hrs during inspection. Room temp TCS foods must be cooled down to 41F within 4 hrs of opening cans. Staff broke container into smaller portions to quick chill. 3-501.14 Cooling (P) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Sausage links on serving line only 102F. Sausage links and chopped sausage inside turned off oven were 82F. Hot foods must be maintained 135F or above at all times. Staff discarded sausages. 3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Chicken noodle soup was moved from a can to a container and placed in refrigerator with a tight fitting lid. Foods has only cooled 4 degrees in 2 hrs due to large portion in a sealed container. Recommend pre-chilling cans of soup in refrigerator if soups to be cooled down after opening instead of heated. Soup was broken down into smaller containers to quick chill. 3-501.15 Cooling Methods (Pf) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Delfield 2 door cooler is dripping condensation into interior of unit which fills a pan. Refrigerator needs to be properly repaired to prevent foods from being contaminated with drainage. Handwashing sink near office needs a splashguard on right side to protect foods being prepared on table next to sink. Other option is to slide table 18 inches away from handwashing sink. 3-305.11 Food Storage - Preventing Contamination from the Premises (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Walk-in cooler racks and baseboards need cleaning and replacing. Old, painted prep tables need to be replaced. When inspecting ice machine, screw and washer used to hold shield in place is not manufacturer specified parts. Order manufacturer approved parts to replace all screws and washers inside machine. Replace damaged door gaskets on several cooler doors. Replace refrigerator interior racks that have coating peeling off. Heat strip around wi freezer door not working which is allowing ice to build up around door gasket and cause door to not close completely. Repair heat strip. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
Facility has no high temp recording device to verify final rinse temperature of dishmachine. Purchase device by follow-up visit next week. 4-204.115 Warewashing Machines, Temperature Measuring Devices (Pf)
Final rinse pressure gauge on dishmachine not working. 4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment (C)
Dishmachine interior is very dirty with build-up. Machine should be broken down and cleaned at least every 24hrs. 4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Dishmachine and 3 comp sink drainboards need repairs to be self-draining. 4-204.119 Warewashing Sinks and Drainboards, Self-Draining (C) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Repair damaged wall and floor tile in dishmachine area. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Walls and ceiling moldy in dishmachine area due to steam not being extracted from room as needed by exhaust system. 6-501.12 Cleaning, Frequency and Restrictions (C) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Lighting too low in walk-in freezer and on 3 compartment sink. Increase lighting to 10 ft candles in walk-in (currently 2) and 20 foot candles at 3 comp sink. |