|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and turn off faucet with bare hands. CDI - EHS educated PIC and hands were re-washed before handling food products. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shrimp, and other TCS items holding above 41F in flip top cooler - see temp chart. CDI - Items held more than 4 hours discarded. Items held less than 4 hours placed on top shelf in walk in cooler to cool rapidly. |
|
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 fried chicken containers with date mark of 6/8; PIC stated date mark was incorrect and items were cooked Monday 6/14 (within 48 hours). CDI - Correct date marked was placed on containers.
Observed cooked chicken wings without date marks; PIC stated they were made the previous day in the morning (within 24 hours). CDI - Date marks placed on items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 fried chicken cooling in containers out in room temperature in back of kitchen. CDI - PIC moved them into walk in cooler to cool properly. REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed grill prep cooler not at an appropriate cold holding capacity (all food temped above 41F). PIC states that the temperatures rise dramatically through out the day during busy periods. Instructed PIC to keep all food on ice baths and no food in bottom of cooler until evaluated by repairman. Verification required within ten (10) days to verify compliance of violation. |
|
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 bins containing dry products (rice, flour, etc.) without identifying labels. PIC labeled containers. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor of walk in freezer. Observed bucket of dry product stored on floor of storage area. REPEAT. |
|