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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed metal bowl that was used for cooking raw chicken stored on top of snap peas. CDI-PIC took bowl to be washed/rinsed/sanitized and was instructed to keep it either on top of raw chicken or on top of prep unit. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS 41F within 4 hours. -P
Observed 5 huge contaienrs of raw beef stored on floor. PIC was prepping them, placing them on skewers and cooking them. 1 container was 79F, PIC said they had been here since 8am prepping. CDI-PIC moved containers into freezer, WIC and cooked the container that was highest in temp. EHS explained they must do this in smaller portions to remove the hazard of the food increasing in temp while in prep. During inspection beef only came down 1F due to the large quantity of product, PIC moved product into several smallers containers. REPEAToods that are prepared from room temperature ingredients. Food must be to |
|
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 5 huge contaienrs of raw beef stored on floor. PIC was prepping them, placing them on skewers and cooking them. 1 container was 79F, PIC said they had been here since 8am prepping. CDI-PIC moved containers into freezer, WIC and cooked the container that was highest in temp. EHS explaiend they must do this in smaller portions to remove the hazard of the food increasing in temp while in prep. During inspection beef only came down 1F due to the large quantity of product, PIC moved product into several smallers containers. REPEAT.
PIC did not sign due to Covid Protocols. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a full grown cockroach in the 3-comp sink, alive and moving around, Observed flies in the kitchen area. REPEAT. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food double stacked where the bottom of contaienr was touching the food below. Observed raw meat stored on the floor and when it was moved it was still stored on floor in the WIC.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans stored on the shelf, PIC moved to another area to get credit for them.
REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
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 metal sppons and utensils hanging over the meat prep sink. Splash hazard. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep units, inside the doors of prep units with sticky residue, in need of cleaning. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's phone and 2 drinks stored on a prep unit. |
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