| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-202.15 Observed two can with a dent along the seam. Food packaging must be in good condition, intact, and protect the food inside. Pf Correction : PIC removed the can to be voluntary discarded. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Observed the sanitizer reading 0 ppm during manual dish washing. Maintain sanitizer at correct concentrations when being used to sanitize. P Correction : PIC remade the sanitizer and now is within proper ppm. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Observed cooled chicken that was pulled holding at 44F. The chicken was removed from cooler at 7:30 and by 11:30 was at 44F. Cool TCS foods within 4 hours or less if prepared from ingredients at ambient temperature. P Correction : Item was voluntarily discarded. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Observed Mac and cheese and potatoes holding between 127 and 133 in the hot case. Maintain TCS foods in hot holding at 135F or above. P Correction: items were reheated and placed back in the hot holding unit. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 All TCS items in the walk in cooler were held between 44-53F. The cooler temp raised to 45F at 9am due to the door being open and the racks of food being removed to allow delivery. Maintain TCS foods in cold holding at 41F or less. P Correction : The food was moved to the freezer and the door was closed for 30 minutes. All foods temped below 41F in 30 minutes. No food reached over 2 hours out of temperature. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 Observed pulled chicken from 730 this morning holding at 44F the chicken was in a container with a tight fitted lid. Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf Correction : EH discussed cooling methods to remove the lid to allow air flow and putting it on a tray to maximize surface area. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Observed chicken pot pie mix thawing in a bus tub of water. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf Correction: Items were placed under running water. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Several dishes were stacked wet on the clean dish rack. Air dry equipment and utensils after cleaning and sanitizing. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Observed sticker debris on several clean dishes. If necessary for effective cleaning, utensils and equipment shall be pre-flushed, presoaked, or scrubbed with abrasives. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Observed the gaskets to the deli drawers and the drawers with build up in them. There is build up in the blast chiller. Observed all the hood vents in the kitchen with built up of grease. Build up on the can rack and build up on the outside of several 3rd pans on the clean dish rack. Build up on the shelves throughout the kitchen. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Observed build up along the floors under the rotisserie cookers, the fryers and several others spots in the kitchen. Observed food splatter on the wall by the deli slicers and dust accumulation above the hand sink by sushi. Physical facilities shall be cleaned as often as necessary to keep them clean. |