|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed cook use bare hands to gather seeds for a salad. CDI - corrected through instruction.
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed interior of ice machine collecting residue on guard. Observed dish machine not sanitizing. CDI - primed and corrected during inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed black beans at 133 dropped to 131 in 15 minutes, refried beans from 82 to 78 in 15 minutes and pasta from 78 to 76 in 15 minutes. All cooling rates not meeting required cooling parameters. CDI - moved to shallow pans by inspector instruction. Items rapidly cooling.
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 45F. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed butter softening with margarine on top of cook line.
Observed salsa at 47 degrees in 2 door upstairs on the right hand side of the prep room.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI - salsa discarded, butter placed in freezer for rapid cooling. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
Repeat non-compliance: Observed no time stamp for pickled onions, pineapple chutney, corn salsa and sliced garlic.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Improvement from previous inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed several containers wet stacked.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed shelves in 2 door refrigerators damaged throughout. Observed handles damaged on several 2 door refrigerators.
4-502.11(A) Maintain utensils in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed residue on walls around hood in kitchen. Observed wall damaged around hand sink in kitchen.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|