| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods on speed rack in walk in cooler. CDI - Items relocated to correct storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwash machine not providing correct chlorine concentration; reading at 0 ppm. CDI- Ecolab technician fixed machine during inspection. Chlorine concentration reading at 200 ppm. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed portobello mushrooms cooked at 9:26 am cooling in flip top unit. Recorded at 48F at 1:56 pm. Item had not cooled to 41F within cooling parameters. CDI - Item voluntarily discarded. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna and cooked noodles holding above 41F. CDI - Tuna was left to cool in prep unit. Cooked noodles were stacked too high, top layer recorded at 48F; voluntarily discarded. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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 Observed mango salsa cooling in bottom part of prep unit and portabello mushrooms cooling in flip top unit. All units are not manufactured for cooling. CDI - Mango salsa was pulled to walk in to cool rapidly. Portabello mushrooms did not meet cooling parameters and were voluntarily discarded. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths at bar and serving station. Hold sanitizer in sanitizer buckets or use dry cloth each time with spray bottles. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored and lids stacked in container with lip contact surface exposed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed damaged handle on flip top unit. Replace as necessary so handle is easily cleanable. |