| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
Repeat
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - A handwashing sink may not be used for purposes other than handwashing.
-Employee filled pitcher in handwashing sink.
*CDI- REHSI educated employee that a handwashing sink may not be used for anything other than handwashing. Employee washed, rinsed, and sanitized handwashing sink.
**1 points |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (2 c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Food shall be protected from cross contamination by separating raw animal foods from each other during storage and holding by preparing each type of food at different times or separate areas.
-Raw chicken and raw tilapia in the same ice water bath.
*CDI- REHSI had PIC separate raw chicken and tilapia into separate containers.
3-302.11 (A)(1d) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Food shall be protected from cross contamination by separating raw animal foods during storage from frozen commercially processed and packaged ready to eat food.
-Raw ground beef removed from original packaging in Ziploc bags stored in chest freezer over commercially packaged ready to eat foods.
*CDI- REHSI had PIC relocated Ziploc bags of ground beef to a separate piece of equipment.
**1.5 points |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P) - TCS food shall be maintained at 135F or above.
-Chicken wings and bites in hot holding customer self service had temperatures of 120F.
-Items are not on time, but hot held.
-Hot dog and chili in steamwell (that was turned off) at 90F.
*CDI- Chicken was voluntarily discarded. Suggested TPHC procedures for chicken wings and bites. Hot dogs were rapidly cooled to 41F; chili was reheated to 182F.
**3 points |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P) - TCS food shall be maintained at 41F or less.
-Diced tomatoes on prep top for over an hour according to PIC had a temperature of 70F.
*CDI- PIC moved items to RIC to cool back down to 41F or until it would be in-use by employee. Recommended moving items not currently in-use in RIC.
**3 points |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Repeat
6-501.111 Controlling Pests (C) - The premises shall be maintained free of insects. The presence of insects, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting premises for evidence of pests and eliminating harborage conditions.
-Several flies flying around kitchen area, gravitating to food that is marked for trash and the ice water bath.
-Multiple containers of food slated for the trash on the rack next to prep area where flies were most present.
*0 points |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
-Residential reach-in freezers and chest freezer is being used in dry storage area of establishment.
*0 points |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - A plumbing system shall be maintained in good repair.
-Leak at faucet at three comp sink [TRANSITIONAL ITEM]
*0 points |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat
6-501.12 Cleaning, Frequency and Restrictions (C) - Physical facilities shall be cleaned as often as necessary to keep them clean.
-Vents in kitchen have suspected microbial growth and dust on them.
-Ceiling tiles in kitchen have grease build up.
-Grime on floor under three comp sink.
*0.5 points |