| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Raw Animal Foods-Cooking - P,PF - 0 pts - Beef and lamb are being cooked to an internal temperature of 125F with an external temperature of 145F. This cooking is allowed when product is whole muscle intact. Establishment must prove product is whole muscle intact according to 3-401.11 (c) and 3-201.11 (E) (1-3). CDI- PIC has decided to place a consumer advisory on the product until proper letters have been obtained. |
|
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 - Rotisserie chicken prepared on 12/16 read 56F. Gravy and grits prepared previously read 57F. CDI- Product was voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Two pans of meatballs read 116F-130F and 111F-148F. CDI- Product was reheated to read 170F+. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Shrimp salad (50F), sweet potatoes (49F), and grilled chicken (48F). CDI- Shrimp was voluntarily discarded all other product were properly cooled.
Strongly recommend to take temperatures of all foods when being placed in the case to ensure that temperatures are correct. |
|
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 - Repeat - Observed breakfast foods being cooled tightly covered in speed racks. Cooling of all breakfast foods shall be monitored. / Cooling of products in deli chef case shall be monitored. / Cooling of rotisserie chicken, gravy, and grits tightly covered. Salads prepared within 2 hours tightly covered read 51F. Recommend to place product in rapid coolng equipment uncovered. CDI- Breakfast foods were placed in walk in freezer for rapid cooling. Deli chef case were cooled down properly. Rotisserie chicken, gravy, and grits voluntarily discarded. Salads placed in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. - 0 pts - Dish machine is out of order due to motor. According to PIC dish machine will be repaired on 12/18.
Continue to monitor dish washing of utensils and equipment to ensure that all are being properly washed, rinsed, and sanitized in three compartment sink.
Verification required. |
|
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. - 0pts - Minor cleaning needed on track lines of reach in doors at sandwich station and chef case. / Remove sticker residue from the out side of lids. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - 0pts - Floor cleaning needed in main kitchen under center prep tables. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - Observed unshielded bulbs in customer sushi display case and front line packaged grab and go area. |