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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 |
|
|---|
|
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 41F. -P Observed gravy cooling in the walk in cooler at 118F (see temp chart). PIC stated that the gravy was made over 3 hrs ago. Observed cooked mushrooms, grilled chicken, and grilled onions with a cooling rate of 0 F/min. CDI PIC voluntarily discarded gravy and uncovered containers of grilled onions, chicken, and mushrooms to rapid cool. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods (tuna salad, quinoa, etc.) in the reach in unit above 41F (see temp chart). Ambient temperature of the unit was 48F. CDI PIC voluntarily discarded all TCS foods above 41F. Repeat violation. Verification required. |
|
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 marinara sauce (dated 9/30), canned chipotle peppers (9/30), and cooked beef (dated 9/30) held past 7 days. Ensure to discard TCS foods after 7 days. CDI PIC voluntarily discarded TCS foods held past 7 days. |
|
31
|
0
|
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 cooked mushrooms, grilled onions, grilled chicken, and gravy cooling in a stacked and covered plastic container in the walk in cooler. CDI PIC uncovered plastic containers and voluntarily discarded gravy. |
|
41
|
0
|
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 knives stored in a container of bleach sanitizer. CDI PIC removed knives and placed at the mechanical dishwasher and EHS discussed storage options. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed NFCS (non-food contact surface) of the deli meat slicer and reach in units with debris build up. Ensure to increase cleaning frequency. |
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