|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed lettuce, tomato and salads prepared from room temperature ingredients at roughly 8:30am cooling while covered in the walk in cooler. Items were approaching the 4 hour mark and would not have met cooling parameters as they were cooling in an improper way.
Through EHS intervention in venting the containers, items were able to meet the 4 hour cooling window, verified by EHS at end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front cold hold unit malfunctioning, holding items at greater than 41F. Items were moved to the walk in cooler to cool. EHS is allowing facility to use TPHC as a temporary measure, PIC was able to show EHS that a work order had been put in to repair the cooler earlier this morning. EHS and PIC filled out a TPHC template for the various TCS items in the flip top, such as cut tomatoes, cheeses, and various types of leaf lettuce.
EHS will verify that the cooler has been repaired by 3/5/2019. |
|
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 Observed salads, cut lettuce and tomato cooling while covered with plastic wrap or covered while in hard plastic containers. Items must be vented to allow proper cooling, as cold air will not be able to reach the product if covered.
Once items are cooled to 41F, items must be fully covered for storage. Items were vented and properly cooled during inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice bin and cold hold unit in disrepair |
|
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. Observed unshielded, non-shatterproof lights in the dry goods area. |
|