| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 - Can opener blade is soiled with something white - paper? netting? - CDI: removed and will be washed, rinsed, and sanitized as soon as possible. Four to five out of many utensils have not been cleaned thoroughly - CDI: moved to utensil washing area to be washed, rinsed, and sanitized again. Food contact surfaces shall be clean to sight and touch. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 - Cook states five pans of baked chicken in oven are 'done'. Chicken in one pan is 170f+ and is removed from oven, but chicken in the other four pans ranges from 155-164f - CDI: kept in oven to cook to 165f or above. Chicken in these pans measured within about 1 hours, and all chicken pieces measured are at 170f or above. Poultry shall be cooked to 165f or above.
Of several fried chicken pieces cooked, all were above 165f (173-205f) except for one piece which was 159-163 - CDI: this piece dropped in grease again immediately and cooked to 200f+. Poultry shall be cooked to 165f or above. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Tenderloin with gravy cooked this morning is at room temperature (4 pans) at 112-117f. Put in freezer to cool down at 10:20. At 12:30, temperature was 59-60f. Foods in glass-door hot holding cabinet, which is not 'on', are as follows: fried chicken 120-130f (reheated to 179+), pot pies 111-115f (reheated to 170+), baked potatoes with cheese and bacon 104f (two of them - both reheated; one reheated to 169, but the other was only reheated to 159-164f, so it was put back in oven), rice mixed with hamburger steak was 112f (discarded), hamburger steak (discarded) - 112f, spaghetti (which was a reheat this morning) 98f - discarded, three meatloaf sandwiches at approximately 104f were discarded.
In the 'smoked pit' grab-n-go section - a few rotisserie chickens ranged from 123-125f. These were reheated in oven to approximately 166f except one didn't reach 165, so it was put back in oven. A few fryer legs in this section were 132 and were pulled to reheat. Other fryer legs in this section were 135-137f.
Hot foods shall be kept at 135f or above. For 'smoked pit' section, previously this department recommended keeping foods towards the back, as temperatures are typically hotter in the back. Today, they were more towards the front of the case. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - A rolling rack of food, mostly breakfast food, pulled from walk-in some time this morning and is at room temperature. The following temperatures were observed: gravy to use first - 67f, rice - 68f, tenderloin and gravy - 71f, white gravy 70f, spaghetti which was reheated this morning - 98f, and meatballs at 71f. All discarded immediately except the 4 pans of tenderloin w/gravy cooked today mentioned in #21.
On front line in deli case, BLT Pasta at front is 46f - immediately discarded and replaced with BLT Pasta from 2-dr reach-in which is 38f. Chicken on salad bar is piled too high in pan, and top portion is 43f - this top portion immediately pulled and discarded. Unsure what it going on in this case. Other foods are 41-43f. Refrigeration repair person is on site, and deli manager is going to ask if he can look at this unit.
Raw gizzards and livers are at room temperature in kitchen waiting to be cooked. They are 55 and 51, respectively. These were put back in refrigerator to chill back down to 41f or below instead of leaving at room temperature for temperature to continue to climb.
Several foods on rolling rack in walk-in refrigerator range from 46-53f - unsure whether these warmed up while sitting out of refrigerator this morning or whether they did not cool properly from being put in walk-in hot. They are: hamburger steak 53f, meatloaf - 51-52f, cabbage - 52f, lima beans - 46, field peas - 51-52f. These foods discarded immediately. Cold foods shall be kept at 41f or below. If cooling is the issue, foods shall be cooled according time and temperature parameters. EHS is happy to have a foodhandling talk with staff upon your request.
Cold foods shall be kept at 41f or below. Do not pull foods out of refrigerator until needed. The temperature of foods being kept at room temperature rises above 41f which can make foods unsafe to eat. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 - No consumer advisory posted for eggs. EHS will send correct wording. VR 10 days. Approved Consumer Advisory shall be posted with a reminder and disclosure letting the public know eggs may be ordered undercooked. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Several containers and spray bottles of chemicals are stored hanging on a metal rack so that packages of buns, aluminum foil wrappers for backed potatoes, and other single-service items could get contaminated by drips - CDI: The buns were discarded, and the chemicals moved to bottom shelf. Toxic substances and chemicals shall be stored in a manner to prevent contamination of food, utensils, single-service items, and equipment. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 - Dry ingredients are not labelled - CDI: immediately labelled. Dry ingredients that are not in original package shall be labelled with the common name of the food. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Two food handlers wear bracelets. Food handlers shall wear no jewelry on arms and hands other than a plain ring similar to a plain wedding band. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - Single-use portion cups with no handle stored in dry ingredients as scoops. Scoops with handles shall be used for dry ingredients so staff does not touch food when grabbing scoops. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Several single-service containers are stored with lids off or not inverted on bottom shelf of table near 3-compartment sink and handwash sink. Some crumbs in them. Those with crumbs or those on top discarded immediately. Single-service items shall be stored in a clean manner such as inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - The doors of the deli meat and cheese case have duct tape on them. Some rusty shelving. Rusty shopping carts (why are shopping carts in the kitchen?). Rust on front line bar. Nonfood contact surfaces shall be maintained in good repair. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 - No chlorine strips available. Establishment has bleach but is using Quats only today. Do not use chlorine for sanitizer until you get more chlorine strips. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Bottom shelf of table where single service items are stored, shopping carts, black 'fabric' in deli case, deli case vents, some other shelving, etc. are soiled. All nonfood contact surfaces shall be cleaned as frequently as needed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Floors are heavily soiled in some areas, especially between ovens. Floor in walk-in freezer is heavily soiled. Some containers on the floor. Walls are soiled in several areas. Floors, walls, and ceilings shall be cleaned as frequently as needed. |