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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Shell stock tags being maintained, some not in the required chronological order and most with not dates indicating the last date that the shell stock was served. CDI- verbal correction as to requirement. |
|
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. Marinara sauce taken out to be reheated and used first during facility open. Operator Andrew Johnson advised that sauces were cooled down from the night before when they were last used. Marinara at 46F-48F after being cooled in the walk in cooler overnight. CDI- Operator voluntarily discarded marinara. |
|
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 . Container of roast beef, individually portioned with date of 4/22/15 on the container and labels on each package is not legible due to water damage. Operator advised that deli meats are sliced, portioned, and then stored in the freezer, with the date on the container being the one from the freeze/ prep date. CDI- operator voluntarily discarded deli meat. Operator was advised to maintain continued marking after food items removed from the freezer so that it is reflective of the date item is thawed and intended to be used. Date of prep does count as day one. |
|
31
|
0.50
|
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 . Marinara sauce tighly covered and cooled overnight in the walk in cooler. See # 18. CDI- Operator voluntarily discarded sauce. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use and some stored dry mixes, oils, and seasonings not labeled per rule. CDI- verbal correction to label. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Can opener blade is peeling. Replace. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
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. One light in the dry storage area used to store paper products, linens, and single service items not shielded. CDI- Provide shield for lights. |
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