|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at bar. CDI, disposable towels provided. |
|
18
|
0
|
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 spaghetti and rigatoni cooling from day before in covered container in walk in cooler between 44-45 degrees F. CDI, pasta voluntarily discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed veal, goat cheese, sauce and pasta cold holding between 43-46 degrees F low in prep cooler at line. CDI, foods voluntarily discarded by PIC. Repeat. Visit needed to ensure long term compliance/ repair of prep cooler to ensure unit maintaining TCS foods at 41 degrees F and below. |
|
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 - Observed pasta cooling from earlier today in deep containers in walk in cooler. CDI, pasta from today relocated to rapidly cool. Observed pasta from last night cooling in deep covered containers and between 44- |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed veal thawing under running water in prep sink but water at 83 degrees F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean glassware stored under paper towel dispenser at handwashing sink near dish machine.
4-803.11 Storage of Soiled Linens - C - Observed cloth stored in handwashing sink at bar. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed far end prep unit not in-use but not kept in good repair on front prep line. Observed opposite end prep cooler not maintaining TCS foods at 41 degrees F on bottom of unit. Observed 3 compartment sink leaking at PVC behind bar. Observed Hw cold water faucet handle stripped. Repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors, in dry storage area and under / behind equipment in kitchen. |
|