|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at wait station used as a dump sink. CDI- sink cleared and cleaned. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF: TCS foods shall be received at proper temperatures. Observed pepper jack and queso fresco 53 F with having been checked in and check being written. CDI- PIC refused delivery of these two cheeses. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw beef over ready-to-eat tuna in walk-in. Discussed with PIC the requirement to treat fish that is served seared or undercooked as ready-to-eat food during storage. PIC moved items to proper locations in storage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found potato salad, sliced tomatoes, cut greens above 45 F in top of salad cooler. CDI- items moved to walk-in / discarded voluntarily by PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 : Found one item, roasted cauliflower 45 F after six days. TCS foods held at 42-45 F can be held amaximum of fours days. Cauliflower discarded. |
|
31
|
1
|
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 : Blanched asparagus 58 F in top of prep cooler. Do not rely on prep coolers to adequately cool heat treated foods. Found whole chickens 86 F in kitchen. Kitchen staff person stated chickens were cooling for one hour. Staff halved chickens and placed in walk-in for cooling. Measured 73 F shortly thereafter. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some salmon stored less than 6" off floor. |
|
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. Shelves in walk-in cooler showing significant rust. |
|