|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Raw shrimp, Raw chicken holding in ice bath were cold holding greater than 45 degrees. Potatoes soup, mac and cheese, cole slaw and other tcs items in walk in cooler were cold holding at 43 degrees F. Ambient Air of this walk in cooler was >41 degrees. House made sauce(ranch tarter) containers and Salads in reach in 2 door unit were cold holding at 48 degrees F. CDI/Vr. Out of temp food items were placed in the freezer to cool TPHC sticker was placed on salads and sauces to be sold or discarded before 3 hours expire. Will make a return visit to check adjustments needed to walk in cooler holding tcs foods at 43 degrees F.
Update* GM of the store came in and adjusted the walk in cooler so that the ambient air is reading below 41 degrees F(38 degrees F). No vrification visit needed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed foods in flip top that was said to be stored there overnight dated. Observed house made sauces, lettuce, boiled eggs, meats etc. not dated throughout. Cooked noodles in walk in cooler was lacking dates as well. CDI- All foods were dated during the inspection. REPEAT - 1.5 points. Make long term compliance with this violation throughout or risk losing double points moving forward. |
|
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 large dense container of lettuce cooling in walk in cooler. CDI- Food employee make shallow amounts of lettuce for better cooling methods.-.5 points. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed produce and other foods on walk in cooler and freezer floors. Foods were uplifted. - 1 point.
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed raw chicken and shrimp being stored in direct contact with ice while cold holding. Ice is not to be stored in direct contact with food items unless the container that's holding food product can allow for drainage of melted ice water. |
|
45
|
0
|
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 Repair damaged condenser that's forming large amounts of ice in walk in freezer unit. Repair rusted rack in tall 3 door cold hold units. Equipment shall be in good repair and easily cleanable. 0 points |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. 0 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged wall, ceiling, floor tiles and light shields throughout facility. Facility shall be smooth in good repair and easily cleanable. 0 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Install brighter resolution bulb in freezer so that it is at least 10 ftcd. 0 points. |
|