|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee food and drinks to prevent contamination of food or utensils. Observed employee meal stored over top of food for restaurant in reach in unit along cook line. CDI: Food voluntarily discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 Observed several items going out for catering order at beginning of inspection. Hot pastas were packaged above 135F and were timed accordingly, however, boiled eggs set to go out on same order were at 75F. EHS advised chef Tom that TPHC cannot start unless an item is either 135F or higher or 41F or lower. EHS also observed no written procedures in place and no time stamps on catering orders. CDI: EHS provided TPHC procedures, which were filled out on site. Boiled eggs were cooled to 40F on sheet pans in freezer and then sent out. PIC had all times recorded in catering logs, which will be kept weekly for review by EHS. VERIFICATION REQUIRED within 10 days. REPEAT. |
|
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 freshly cut tomatoes cooling in a flip top unit rated for holding, boiled eggs cooling in a covered container in unit rated for holding, and cooked pastas cooling in individually portioned plastic bags tightly packed on speed rack in walk in unit. CDI: Boiled eggs spread out on sheet pan and placed in freezer, tomatoes placed in walk in unit, and pastas spread out on sheet pans and placed in freezer to facilitate rapid cooling. EHS spoke with chef Tom extensively about proper cooling methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored directly on the floor at cook line area. |
|
42
|
0
|
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 clean pans stored directly beneath soup kettle holding soup of the day, creating an opportunity for food splatter to reach clean pans. |
|
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. Observed split gasket on low boy freezer for ice cream at end of cook line. |
|
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 used to store clean dishes at dish area and dry goods at prep area with grease/food buildup. |
|