| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
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 - Observed cut romaine (50-55F) and mixed greens (44-50F) holding above 41F in the salad cooler drawers with an ambient air temperature of 46F. Maintain all TCS foods in cold holding at or below 41F. CDI- Salads removed from the unit and placed into walk in. PIC instructed to have unit serviced and do not use until holding foods below 41F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Pf - Observed sliced tomatoes and lettuce mixes prepped 1-1.5hr prior cooling covered tightly in plastic wrap/lids and stored in the make top/cooler drawers. Quickly cool foods using methods such as open/vented shallow pans, placing into cooling equipment, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Lids/plastic removed and all items moved to the walk in to finish cooling. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing- C - Observed clean container lids stored in a larger container with liquid and food residue in the bottom. Also observed clean salad bowls stored on the top shelf upright and unprotected. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Items and container returned to dish area and bowls inverted/covered. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing- C - Observed small single-use ramekin lids and cup lids stored with food contact surface upright/exposed. Store single-use and single-service articles to prevent contamination by keeping in sleeve or inverting and at least 6 inches off the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Food-Contact Surfaces - Cleanability- Pf - Observed many cracked or damaged containers at the dish area that need to be replaced. Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. CDI- Discussed replacing all damaged equipment.
4-501.11 Good Repair and Proper Adjustment - Equipment- C - REPEAT- Salad cooler drawers holding ambient air temperature of 46F during inspection, walk in freezer door does not properly close causing heavy ice build up, and torn gasket on drawers of prep cooler 1. Maintain all equipment in good repair. Repair walk in freezer door, salad unit, and replace gasket.
4-501.12 Cutting Surfaces- C - Observed multiple white cutting boards (long prep top and individual sizes) with heavy score marks and discoloration. 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. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces- C - REPEAT- Cleaning needed inside of make line microwaves, gaskets in make line coolers, on walk in cooler/freezer floors, and inside of salad cooler unit. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods- C - Holes in the tile next to women's restroom sink need to be filled in, baseboard tile next to walk in cooler door needs to be sealed, and two cracked floor tiles in the walk in freezer need to be repaired. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition- C - Cleaning needed of dusty AC vents and surrounding ceiling tiles in the bakery area. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |