|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 45F. -P Observed all containers of sauces and pasta above 45F. Items were placed in cooler yesterday to cool. All items voluntarily discarded. Cooling posters in spanish provided via email today. VERIFICATION REQUIRED |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1/6 pan of gumbo from yesterday in cooler above 45F. All other items in cooler (that were not cooling) were 42F and below. CDI: Gumbo voluntarily discarded. It was noted that right side of the cooler was holding warmer than the left side of the cooler, possibly due to the door not sealing. Issue from last inspection has been rectified. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed nearly all items in prep coolers had no date marking on them. Items were made yesterday or the day before. PIC was directed to ensure items held overnight are date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa in reach in cooler with a date of 11/20. Observed chili in walk in cooler with a date of 11/21. This chili was also being reheated for service today. CDI: Items voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 several items cooling from yesterday in tightly covered containers. CDI: Education given to employees about how to properly cool items. Posters given today via email in spanish and english, regarding cooling. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic portion cup being used as scoop in buffalo sauce. Observed ice scoop handle stored down in ice. CDI: portion cup discarded, ice scoop removed, and taken for washing. Education about how to properly store scoop given to staff. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups and pans on drying rack. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed right door on double door reach in cooler to not be sealing closed. This could be why that side of the cooler is holding warmer than the left side. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing tiles near taps at bar area. Observed minor touchup paint needed at bar on edge. REPEAT VIOLATION |
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