|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)-One carafe of oat milk in self-service area measured 45F. Creamer is separate carafe was 41F. CDI by PIC using emergency Time as a Public Health Control (TPHC) to discard oat milk after the 6 hour mark. Reviewed TPHC procedures with PIC as an option and emailed a copy of a written procedure. When creamer or oat milk is pulled from refrigeration the 4 or 6 hr. discard time must be written using a dry erase marker, sticker, or by using a timer. Choose method and fill out form accordingly if TPHC is to be used. Other options include pre-chilling carafe's or changing out oat milk more frequently with a new container with new product. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)-Datemark all cold TCS foods, counting day 1 as date of prep or opening, and discard by the end of Day 7. PIC reported that they are giving Stick Boy (source) for burritos a 2 day window when ordering to account for making/freezing. Once received a delivery date is marked, and when pulled from freezer for thawing, an additional 4 days is given before discard. To confirm make/freeze date, Stick Boy should be labeling the product with the make/freeze date to confirm this. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Observed white powdery dry good in small container not labeled. Working containers holding food/ingredients that are not easily identifiable, and are removed from their original packages, shall be identified with the common name of the food. PIC voluntarily discarded product. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - In-use wiping cloths used for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the proper concentration. Today bucket of lactic acid sanitizer holding a wiping cloth measured only 452 ppm (too low). CDI by instructing PIC refill with proper concentration from 3 comp. sink (checked to be 1875 ppm) Change buckets of sanitizer at a frequency that maintains proper lactic acid strength per test strips. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Single-Service and Single-Use Articles - Storing (C) - Single-service items shall be protected from splash, dust, or other contamination. Containers that hold plastic quart containers and lids showed signs of splash, and bits of dried food debris. Clean containers, and quart containers with lids, and recommend providing a lid or cover for this area to prevent splash from contacting clean utensils. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-204.115 Warewashing Machines, Temperature Measuring Devices (Pf)-Test measuring device shall be available for checking high temp. dishmachine. This may include max. registering thermometer, or thermolabels, or high temp. test strips. PIC could not locate these during the inspection. CDI by PIC ordering test labels during inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability - (C) and 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - (C): Floors, walls and ceilings should be in good repair and easy to clean. Re-attach loose ceiling vent that is duct taped above dish area. |
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