|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed ground beef and nacho cheese at 110-123 degrees, attempting to be reheated in plug in steam table for approx. 3 hrs. Unit not set hot enough to reheat foods, steam table water observed at 140 degrees. CDI- Items voluntarily disposed of by PIC, unit turned up and water observed at 180, unit properly working. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Facility storing onion peels at room temp for approx. 3 hrs, no temp control. Facility will use TPHC procedures, PIC time marked onion straws and will dispose before 4 hr time limit since cooking. CDI- TPHC form completed during inspection. |
|
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 Observed just prepped deli meats stored in make table to cold hold at 53 degreees. Items had not been properly chilled to 45 or below. CDI- Meats moved to fridge to rapidly chill, observed at 45 by end of inspection. Points not doubled as cold holding equipment was repaired since last inspection, cold holding improvement noted, only one food type not at proper temp. |
|
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 tub of tomatoes cooling in deep amount and tight lid in fridge. CDI- Tomatoes separated and vented to quickly cool since prep. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of containers tight stacked while wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a couple metal rack shelves in walk in cooler badly rusted and peeling, needing replacing. Observed standing water in prep cooler. (repeat) Have cooler serviced as needed. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handwash sink badly leaking under sink and not able to completely turn off hot water due to handle hitting faucet. Needs repair ASAP. |
|