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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook foods to required final cook temperature. Observed some wings that appeared to have undercooked raw looking meat at bone, in walk in cooler.
If all parts of wings are not reaching 165 min. for 15 seconds on initial cook then this is a non continuous cooking process that must be reviewed and approved by the health
department and there must be a log kept for every batch of food cooked with non-continous methods. CDI- Chicken will be cooked
to 165 min in oven. Gave PIC instructions on last visit of how to apply for this process if he wants to continue with this process. PIC said they will cook
all chicken to 165 min at initial cooking. These wings are to be cooked ASAP to 165 thouroughly. |
|
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 2 soups in deep amounts, more than 4 inches deep, reading 47 degrees in the center, that had been cooling since last night (more than 6 hrs total). CDI- PIC voluntarily disposed of soups. |
|
21
|
1.50
|
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 orzo rice in walk in cooler date marked 8 days ago. Date mark required foods are allowed a 7 day max shelf life. CDI- Rice disposed of. |
|
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 Soups were improperly cooled overnight in deep containers in deep amounts, more than 4 inches deep. CDI- Reviewed proper cooling methods with PIC, PIC will use 2 inch deep hotel pans for cooling soups, imporoperly cooled soups disposed of. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few containers of dry goods not labeled. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-204.115 Maintain temperature measuring device on ware washing machine. Observed dish machine temp guage not functioning. PIC said it is scheduled for repair tomorrow, Observed dishes sanitizing at proper temperature. Have guage repaired, will follow up that guage is repaired. |
|
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 ice machine scoop holder with build up inside. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Maintain ceiling in good repair. Observed some gaps in ceiling at dish machine vent, need to replace and repair ceiling
tiles there. Observed FRP peeling from wall at prep sink near walk ins hallway, observed a couple baseboard tiles needing to be re-caulked at wall to eliminate gaps.
GENERAL COMMENT: This facility will be changed to a category 4 based on the large number of items that are cooked and cooled, and the complex menu. |
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