| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Dishes shall be clean to sight and touch. Large, clear, deep rectangle containers were not visibly clean. Food debris was still in the corners of the container and was easily moved by scratching with a fingernail. A rectangle metal pan was stored on the shelf with the clean dishes. The pan has a sticker on it and was visibly soiled. Correction: the containers were removed and placed in the sink to be rewashed and sanitized. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
Heat treated foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. If foods do not cool to 70F within 2 hours, reheat the foods to 165F and start the cooling process over. In the walk in cooler was a deep stock pot filled 3/4 full of beans that had been cooked the day before. The beans were covered with a lid and had not been removed from the unit. Correction: beans were voluntarily discarded. Education on proper cooling methods were discussed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
All hot holding foods shall be maintained at 135F or greater. There were multiple items on the steam table that were below 135F. Correction: items were allowed to be reheated to 165F and kept because they as not been out of temperature more than 30-40 mins per person in charge. EHS discussed options on how to keep foods 135F. These included using TPHC, covering with plastic wrap or adding oil or moisture to help maintain temperature because the foods were dry foods (beef patties, crispy fried fish). Some foods need to be stirred periodically such as the officiating to ensure they are maintained at 135F or greater. |
|
22
|
1.50
|
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)
All cold holding foods shall be maintained at 41F or less. The small half prep cooler unit for the salads was not maintaining food temperature. The items in the prep cooler were voluntarily discarded due to temperature above 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Once TCS, ready to eat foods have been opened,cut, cooked and held for 24 hrs or more shall be date marked. Foods that are maintained at 41F or less may be date marked for 7 days. In the deli casing there were 3 chubs of lunch meat that were not date marked or date marked and exceeded 7 days. Correction: meats were voluntarily discarded. EHS discussed date marking and the dangers of Listeria moncytogenes. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Do not fill pans more than 2-3 inches full and leave uncovered until foods reach 41F or less. Pf
Failure to use proper cooling methods caused the cooling violation of the beans in the walk in cooler. Correction: education, beans were voluntarily discarded. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Dry goods out of their original container shall be labeled with the common name. A large white container on wheels contained flour and was not labeled. A container of Bijol food coloring was not labeled. Correction: Containers was labeled during inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
A piece of steel wool scrubbing debris was found inside of a clean dish on the shelf.
3-307.11 Protect food from contamination sources not specifically noted by code.
Correction: education, the item was removed and the pan was removed from use for other reasons. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
For dry dishes before stacking. Big clear containers were stacked wet to the point that the ledges of the pans collected all of the water. Correction: education, pans were removed to be rewashed due to debris. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C)
The yellow, brown and purple cut boards are very score and have a rough surfaces. Replace the cut boards or resurface them. The cut boards shall be smooth and in good repair.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The salad prep cooler is not maintaining temperature at 41F or less. Foods were above this temperature and the thermometer in the bottom was reading 48F. Unit was taken out of use. Do not use until it is maintaining 41F or less. |