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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 |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed seafood stored under beef in walk in cooler. Ensure food is stored in a manner to prevent contamination, swim, walk, fly. Poultry being on the bottom. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P Observed baked chicken at 117F on arrival, chicken had been left on a speed rack in the kitchen. PIC stated chicken is left out of refrigeration or warmers unterl chicken reached a temperature at which they could handle to pull apart. CDI, chicken was taken out of oven at 12:36 pm. Chicken was pulled apart, placed on ice and later placed in the walk in cooler. When the temperature was taken again 30 minutes later, the temperature was 80F. Chicken was placed in walk in cooler with ice bags around it to cool quickly. At 3pm chicken was temped at 68F. Ensure your cooling process follows cooling perameters. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed chicken half stored in prep cooler with date of 7/22 with a temperature of 44F. CID, PIC voluntarily discarded chicken. Ensure food is only stored under the correct time/temperature perimeters. Food that is 41F or below may be kept for up to 7 days, including the preparation date, food that is kept between 41F and 45F may only be held for 4 days, including the preparation date. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 baked chicken cooling on a speed rack in the kitchen, outside of cooling or warming equipment. PIC stated that chicken is normal left on the speed rack until chicken is cool enough to handle, to separate. The cooling process began once food has reached 135F, the chicken was found at 117F. Observed chopped kale in walk in cooler in large sealed containers temping 67F. Under cooling perimeters food must cool from 135F to 70F within 2 hours. Ensure proper cooling methods are done to reach cooling perimeters such as using large ice baths and active stirring or usage of cooling equipment. Ensure that cold air is able to flow around product to remove heat. |
|
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 wiping cloths stored in soupy water near the grill. Ensure in-use wiping cloths are stored in sanitizer at the correct concentration. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 2 pairs of tongs stored in 89F water near the grill. Ensure in-use utensils are stored in clean dry place, in 135F water or greater or under running water. |
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