|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer cleaned according to PIC but food debris remaining on back of blade. CDI by instruction to re-clean. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed mushrooms, ribs and cheese held in 2 drawer flip top prep unit over 41 degrees F and butter overstacked in flip top prep 2 over 4 hours and above 41 degrees F . Ambient air temperature measured 47 degrees F and below in bottom of unit. Foods voluntarily discarded by PIC and maintenance arrived on site to calibrate unit. PIC stated that plastic was found blocking air flow in unit. Observed ambient air temperature of 38 degrees F as measured by thermo pen after repair. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from state, no points to be deducted on first inspection under new cold hold regulatory requirement. Ensure all TCS foods are held at 41 degrees F and below. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep covered containers of pasta cooling in walk in cooler and mushrooms cooling at ambient room temperature in kitchen on rack. CDI, pasta transferred to shallow uncovered pans and mushrooms relocated to walk in cooler to rapidly cool. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pans and equipment wet stacked on dry storage rack.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed soiled single-service trays stored on clean equipment at front line and clean utensils stored in soiled containers inside prep unit. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C - Observed a blue cutting board with some scaring / scoring and in need of resurfacing or replacement.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed some cracked plastic container lids on clean equipment storage rack. CDI, operator removed lids from use. |
|
47
|
0.50
|
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 some debris and soil accumulating on dish machine. |
|