| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
The hand wash sink, on the left side, behind the main serving line, is blocked with silverware bins. Soap and paper towels are blocked by glasses at both panini press stations.
5-205.11 - Using a Handwashing Sink: Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf |
|
11
|
0
|
Food obtained from approved source |
No |
No
|
No |
Bags of foods in the walk in freezer (pork ribs, soups) used by teacher's, does not have a known source. All foods in the kitchen must come from an approved source.
3-201.11 - Compliance with Food Law: Use food from approved sources only. P |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Utensils in bin under prep table and a bin over the prep table, near the slicer, need to be cleaned. Using a sink and surface cleaner sanitizer product for sanitizing utensils in the 3 comp sink. CDI by rewashing through the dish machine. The product that is being used in the sanitizer bucket (dodecylbenzenesulfonic acid) was not approved for use. This was not approved for use. All utensils must go through the dish machine.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Hot foods out of temperature: free style warmer: Greek chicken top 127F bottom 134F warmer right side: toasted Italian sub 127F discarded; corner of kitchen on speed rack baked ziti 124F meat balls 82F rolling warmer under the hood snap peas 122F; main serving line meat balls 120F ; fried rice 125F and 129F (both discarded); meat balls 131F, spaghetti sauce 127F CDI by reheating foods in combi oven to >165F or by discarding.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Salad bar: cut lettuce 50F (right side) 48F (left side); cut small tomato 48F, diced tomato 47F, chicken and tuna salad 49F undercounter reach in (ambient air 47F) cut lettuce 57F, diced turkey 43.7F. CDI out of temperature foods were discarded.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Large, covered bin of cheese burger, chicken rice soap, cooked yesterday with 3/25 date) in the cooler was 71F. This was discarded. When cooling cooked foods facilitate the cooling process by using ice and/or putting in shallow, metal pans, uncovered (but protected) in cooler. The undercounter reach in, in the salad bar, was too full for cold air to flow around the foods.
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Present of flies in the back of the kitchen. Samet, on campus today to look at the fly fan, it is blowing air but made need adjustment.
6-202.15 - Outer Openings, Protected: Protect outer openings of establishment from insect or rodent entry. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
There were no sneeze shields on self-serve home made chips, sliced tomato, cut lettuce and peppers (on table in the dining area), pita chips near salad bar, bowls of home made chips (on main line). Sneeze shields (not approved) over toasted Italian subs, meat balls and baked ziti do not adequately protect foods for self-service. Sliced bread dispenser does not have a self-closing lid and was not approved. A plat of raw eggs were stored on top of sticks of butter. Drinks were being stored on the floor at the coffee station.
3-306.11 - Food Display: Protect food on display using shields, packaging, or other effective means. P |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Food employees were not wearing hair restraints or adequate hair restraints. Several employees were wearing watches and some bracelets.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Glasses at the panini press stations and some large bins, on drying shelf, were stacked together while still wet. Utensils must be air dried before stacking them together.
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
The coating on the Valor iron pans is chipping off. These need to be discarded. Worn/scored cutting boards can not be cleaned properly.
4-101.12 Cast Iron, Use Limitations (C)
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
4-501.12 - Cutting Surfaces: Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
The stop function on the drain board at the dish machine does not turn the machine off. Repair to work properly. Rinse water and sanitizer/cleaner solutions at the 3 comp sink were visibly soiled. Utensils are not being scraped before being put through the dish machine. The rinse strainer and dish machine had a large amount of food debris. The clean side drain board has food debris. Empty dish racks are put on the floor between use. Do not put dish racks on the floor. Provide adequate equipment so that dirty utensils are not being placed on the floor.
4-501.18 - Warewashing Equipment, Clean Solutions: Keep the wash, rinse, and sanitize solutions clean.
4-603.12 - Precleaning: Food debris shall be scraped over a waste disposal unit, or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
Provide back flow device, rated for continuous pressure, on chemicals to the can wash (ASSE 1052). Not using the dispenser. Do not use the dispenser until this device is in place.
5-202.14 - Backflow Prevention Device, Design Standard: A backflow or back siphonage prevention device installed on a water supply system shall meet ASSE standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. P |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
The floor of the kitchen is very slippery. Samet is on site working on the hood.
6-201.11 - Floors, Walls, and Ceilings: Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Antislip floor coverings may be used for safety reasons. |