|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
Proper cooling time & 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 a container of pulled rotisserie chicken holding above 41F in walk in cooler, see temperature chart. Product was labeled 10-28 and PIC stated that it was cooked yesterday and cooled overnight in walk in cooler. Typical process is to cool down all the way in blast chiller before putting in metal pan and wrapping and putting in walk in cooler, PIC stated this process must not of been followed this time. CDI- pulled chicken voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
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 one cut turkey chub in sliding glass deli display case labeled 10-22, exceeding the 7 day window. CDI- Turkey voluntarily discarded during inspection. REPEAT. Note: Points de-escalated due to marked improvement in this area since last inspection, this was the only instance of improper date marking. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of de-greaser and a bottle of sanitizer stored above plastic to-go containers and buckets of frosting on dry storage shelving in bakery area. CDI- chemicals moved, EHS discussed storing toxic chemicals to avoid contamination. |
|
33
|
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 pulled chicken improperly cooled from 10-28, see temperature chart. Pulled chicken was thickly stacked in deep metal container and tightly covered with plastic wrap. PIC stated that normal procedure is to use blast chiller, have signs posted in the walk in that say "cool pulled chicken in blast chiller". EHS believes normal cooling methods are conducive to proper cooling, methods are not always followed by employees. CDI- pulled chicken voluntarily discarded during inspection. EHS discussed cooling methods with PIC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans at the pizza department and at shelving across from 3 comp sink near blast chiller wet stacked. Ensure equipment and utensils are air dried before stacking together. |
|
49
|
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. Observed stainless steel flooring in walk in cooler with buildup, in need of cleaning, under shelving. |
|