| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 roast beef (quartered) cooling in walk in unit at 101F from 9 AM. Product was more than 2 hours past the required parameter. CDI: Roast beef voluntarily discarded and EHS discussed alternative cooling procedures for roasts, such as cutting into even smaller pieces and trimming the fat before beginning the cooling procedure. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon, steak, and chicken in the bottom of flip top unit closest to kitchen entrance holding between 44F and 50F, as well as cheese in top of unit at 46F. CDI: All four products had been stocked this morning and were placed on ice and sent to walk in unit for rapid cooling to 41F. By the end of inspection, the products in question were 41F. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cole slaw prepared yesterday with no date, as well as heavy cream at bar with a date of 05/28. CDI: Heavy cream was voluntarily discarded and cole slaw dated for 06/11. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure
and reminder.-Pf Observed menus with consumer advisory reminder text but no disclosure asterisks to show which items may be
served raw or undercooked. PIC stated that menus were currently under revision and that new menus would include the proper
markings and verbiage. Previous PIC had submitted a new menu draft to EHS, but left before menu made it to printing. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
|
31
|
0
|
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 fresh cut lettuce cooling in a deep plastic container in the bottom of a flip top at 45F, as well as chicken cooked and cut earlier today cooling at 47F in a covered plastic container in the walk in unit. CDI: Lettuce sent to walk in unit and uncovered, and chicken was uncovered and spread out on sheet pan to facilitte rapid cooling to 41F. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and some spice containers with no labels. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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 knives stored in hard to clean areas beneath steam wells and between prep units, as well as utensils in water less than 135F at grill. REPEAT. |
|
47
|
0
|
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 shelving throughout facility in need of cleaning to remove built up dust and grease. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP around mop sink loose, exposing the material beneath. |