| 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 line cook placing reheated soups into hot holding when reheat temperatures only reached 108F and 127F. CDI - explained rule, cook reheated to 176F and 179F. Discussed using a thermometer and stirring well before assuming product is properly reheated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 covered tub of rice made earlier this morning and stored in walk in cooler. Rice measured 79F. After discussion with PIC and employee who cooked the rice, it was determined that rice had been cooling about 90 minutes. CDI - rice was spread out on a sheet tray and cooled rapidly in the freezer. See temperature chart. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish measuring 53F in a cold drawer on the line.PIC stated that fish had been thawed under running water earlier this morning. Do not let fish temperature rise above 45F during process. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 some salt and pepper shakers unlabeled as well as a faded label on a bin of flour. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee separating slices of cheese while not wearing a hair restraint. |
|
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 one cold drawer not working on cook line. It had sticky tape on the front of the drawer. Observed split gasket on another cold drawer. |
|
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 dust on the fan covers of the walk in cooler. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device at can wash. VR - verification required. Will return next week on Friday to ensure compliance. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed what appeared to be used mop water standing in puddles on the ground outside back door and next to inverted mop buckets. CDI - explained violation to PIC and asked that he require use of the can wash in the future. |
|
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 some missing baseboard tiles, a few chipped floor tiles on the line.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some cleaning needed on ceiling tiles and near ceiling vents on cook line. |