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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16- TCS FOOD Hot and Cold Holding - VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 5/11/26)
Milk in the milk cooler found at 47 degrees F. Ambient temperature of the unit was measured to be 42 degrees F. Discussed using temporary TPHC until unit is fixed. After lunch, discard all milk inside the cooler since lunch does not last for more than 4 hours. REHS will return on Monday to verify that either the unit is fixed, the unit is replaced, or no longer used for TCS food storage.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-
Detergent was found stored on the drainboard of the prep sink, where veggies were currently in. CDI - Detergent was moved back to the 3 compartment sink.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- REPEAT
One pan of tomato sauce found cooling tightly sealed in plastic wrap and not vented. CDI - PIC vented item. Points maintained at zero because the tomato sauce was just placed in the unit and it was only one item.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment- REPEAT
Milk cooler is currently not holding the milk at 41 degrees F or less. Hot box and dish machine currently not operational, PIC stated that they cannot get the machines out the door.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.11 Backflow Prevention (P) VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 5/11/26)
One of the drainage pipes underneath the prep sink goes below the flood level rim of the floor drain. Pipe needs to be cut or raised to be a minimum of 1 inch above the flood level rim of the floor drain. REHS will return on Monday 5/11/26 to verify that this is completed.
Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT
Peeling paint observed behind toilet in the bathroom. Points reduced to zero because a work order has been placed and the other issues have been addressed.
Physical facilities shall be maintained in good repair. |
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