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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 |
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|---|
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15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
In the Delfield 4 door upright cooler, raw shell eggs found stored on wire shelf over an open pan of cut lemons and some containers of coffee creamer. CDI by the eggs being moved down below all of the ready-to-eat foods and the PIC voluntarily disposing of the lemons. Do not store raw eggs over ready-to-eat foods. |
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16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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
Utensils found stored away in utensil storage drawers under cookline were found soiled with food residue dripped from cookline. Also, found soiled lids in utensil storage cabinet. CDI by requiring all of the utensils to be washed, rinsed, and sanitized. Thoroughly clean all soiled utensils after use. |
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22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
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
[REPEAT] Foods holding in the top section of the Omelet prep top cooler were found piled above the fill line and over the top surface of the containers which held them. Those foods were sliced tomatoes and lettuce. The top portions of the lettuce stored above the fill line was holding at 58 F and for the sliced tomatoes it was 61 F. The portion of lettuce in the bottom of the same pan was 41 F and therefore properly cold holding. The bottom portion of the tomatoes was 45 F, but they had just been sliced and prepped within the last 30 minutes. However, those freshly sliced tomatoes were placed straight in the omelet prep cooler by employees to cold hold there rather than be taken to the walk-in cooler first to drop to below 41 F before being moved later to the omelet prep cooler. CDI by the PIC removing the portion of the lettuce that was above the fill line and disposing of it. Discussed too with PIC the need to move the sliced tomatoes to the walk-in cooler to drop to 41 F so that they could be relocated to drop more quickly to below 41 F. Explained that such foods should always first be placed in the walk-in cooler to drop to below 41 F after first prep and before being placed in the omelet the cooler to cold hold there. Also discussed the need to keep the prep top cooler lid shut between uses to help keep cold air in cooler and circulating around the foods.
Also, in walk-in cooler chicken sausage, lettuce, diced ham, and sliced ham were found holding at a temperature of 45 F. All other TCS foods stored there were presently being thawed and so were holding well below 41 F and could therefore be kept rather than disposed of. However, due to it being unknown for how long the other foods found holding at 45 F might have been at that temperature, the PIC voluntarily disposed of those foods to waste. The PIC then contacted a repairman to come service the walk-in cooler and he arrived during the inspection and serviced it. The cooler is now properly cold holding at below 41 F. Air temperature now flowing out at the fan guard of the cooling unit was checked and is 36 F. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
Several deep metal food pans were found still very wet after having been washed, stacked and nested together, and stored away as ready-for-use in utensil storage cabinet. CDI by requiring them to be rewashed, sanitized, and the air dry process restarted. Do not stack washed utensil together until first fully air dried. |
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47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
Observed that the top right door gasket of the Delfield 4 door, upright reach-in cooler was torn and would need to be replaced. However, the repairman who showed up during the inspection to service the walk-in cooler also replaced the torn door gasket while he was on site which corrected that issue. |
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49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. (repeat - additional items repaired)
[REPEAT] Clean fallen debris from inside of metal cabinets and utensil drawers along cookline area and tea/coffee prep stations. [REPEAT] Observed heavy dust accumulation on cooling coils of all Delfield reach-in coolers; CDI by repairman cleaning those coils while he was on site during inspection. Clean dripped food residue from door gaskets of drawer cooler under cookline. Clean dripped food residue from inside of drawers of drawer cooler under cookline. Clean door gaskets of the Delfield 4 door upright reach-in cooler. |
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51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P
Hose outlet end equipped with a spray nozzle that was not under pressure was found down in the mop sink basin and below the flood rim level of that sink. CDI by the hose outlet end being hung up on the mop sink faucet fixture well above the flood rim level. |
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55
|
0
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Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
[REPEAT] Floors much cleaner than that observed during previous inspection. However, some added detail cleaning is still needed on floor surface under ice machine. Also, clean dust from air vent in dry storage room. |
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