|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed manager touch cut tomato with bare hands in flip top unit to move to different container. CDI - EHS instructed manager to discard tomato due to bare hand contact. |
|
18
|
0
|
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 salads cooling in flip top unit with no change in temperature in 20 minutes; see temp chart. CDI - Salads taken to walk in to cool rapidly. |
|
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 all TCS foods in small flip top unit near steam wells
holding above 41F during inspection. Observed liquid eggs holding in flip top unit at 74F. CDI - Liquid eggs flip top unit were voluntarily discarded. Observed cheese, country ham, and raw bacon holding above 45F in flip top unit. CDI - TCS foods in the bottom of flip top unit were sent to the walk in unit to cool to 41F. REPEAT. PIC was able to get cooler to 41F and EHS allowed foods to be placed back in flip top. |
|
31
|
0.50
|
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 salads cooling in flip top unit with plastic lids tightly closed. Observed raw country ham used for immediate service cooling in flip top unit with plastic lid tightly closed. CDI - Lids removed from salads and country ham taken to walk in and uncovered to cool rapidly.
REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC, Matthew, handling/serving foods without hair restraint. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed measuring cup used as scoop for rice with handle stored in dry product. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean dish rack above 3 compartment sink. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed a missing floor tile holding debris and water in can sink in back hallway. REPEAT. |
|