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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Observed tag removed from bag in walk in cooler and separated from container. Observed date of last shellstock sold not recorded. CDI by instruction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken over cooked pork. Observed raw chicken over raw beef in 2 door reach in refrigerator. Observed unwashed produce stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage. Repeat. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 1 deep covered container of rice cooling from night before at 55 degrees F. CDI, rice voluntarily discarded by PIC. Improvement made since previous inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Observed sanitizer at 3 compartment sink at 200ppm as indicated on test kit. CDI, operator diluted sanitizer to proper concentration. Proper use of 3 compartment sink discussed. |
|
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 1 pans of rice cooling in deep covered container from night before. CDI, rice voluntarily discarded by PIC. Much improvement made since previous inspection. |
|
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 in-use knife stored on soiled cloth on prep line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Observed cloth used to stabilize cutting board and on waist of food employee. Place soiled linen in proper soiled linen container or maintain in sanitizer in between uses if used as wiping cloth. Use proper cutting board mat when stabilizing cutting boards. |
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