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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 queso date marked for yesterday observed at 52 degrees in fridge (appears to have been cooling more than 6 hrs) CDI- Queso voluntarily disposed of by PIC.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed diced tomatoes in prep cooler 2 with tight lids and in deep containers at 52 degrees approx. 4 since cooling began. CDI- Kitchen Mgr. voluntarily disposed of tomatoes. Observed 3 deep covered tubs of lettuce in walk in cooler cooling nearly 4 hrs at 48-52. CDI- Lettuce moved to shallow pans observed at 45 by end of inspection. Reminder since 1/1/19 all foods must be cooled to 41 min. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most TCS foods in walk in cooler cold holding at 44-45 degrees including cheese, deli meats, raw ground beef, and diced slaw cabbage. (no foods older than 2 days) As rule changed 1/1/19 no points deducted for this visit. Ensure walk-in is maintaining foods at 41 or below. Observed air temp from fans at 41. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomato soup and cole slaw prepped yesterday not date marked. CDI- Items date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 and covered containers in use to cool tomatoes in prep cooler, lettuce in walk in cooler, and queso in fridge. CDI- Reviewed proper cooling methods with PIC, lettuce moved to shallow pans to speed cooling rate and tomatoes and queso were voluntarily disposed of. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans tight stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Main prep cooler has condensation build up, needs service. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed dust build up on ceiling of walk in cooler needing cleaning. |
|