|
|
| 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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed sushi and cooked turkey in temperature danger zone. Refer to temperature chart. CDI - discarded turkey. Brought sushi to walkin freezer to rapidly cool down. Educated to store product on ice, submerged in ice, not half in the ice because it will never hold. All product shall be held at 45F and below. Educated to follow AFC HACCP procedures. AFC procedures has multiple charts as a flow diagram on the step-by-step process of preparation. Example: page 10. Prepare, cool down in walkin cooler or freezer, then store in dispaly unit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect label on seaweed in the sushi station. Observed multiple items at the deli case that has exceeded time/temperature criteria; product has exceeded 7 day hold time. CDI - discarded products and educated food employees on date marking/cold holding time criteria. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf REPEAT VIOLATION. Observed food employee not following HACCP procedures. Refer to page 10 and the other flow charts of the preparation process. Preparation, cool down properly, then store in display case once at the proper temperature. CDI - brought items to walkin freezer to rapidly cool down. Product at 34F. |
|
31
|
1
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed sushi employee not cooling food properly; observed sushi enclosed in plastic container in the display case. Refer to violation 27. Prepare, cool down rapidly, then store in cold holding equipment. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed flies in the kitchen by the sushi station and sub shop. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed sandwich prep unit in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed 3 compartment sink plumbing leaking water. Advised to repair plumbing. |
|