|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine producing 0 ppm chlorine sanitizer; discovered sanitizer bottle was empty. CDI - New bottle was provided and produced at least 100 ppm before end of inspection. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
No
|
No |
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 goat cheese mixture at 48F in walk in; PIC stated he prepared mixture around 8 am. Cheese had not met 41F within 4 hours. CDI - Discarded. Observed soy sausage cooled from prepared between 8 and 9 am; product did not meet 41F within 4 hours. CDI - Discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted vegetable soup holding at 124F in steam table. CDI - PIC reheated soup on stove top to 190F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, soy, and turkey sausage holding above 41F; see temp chart. PIC stated it was intent to hold items cold; after questioning it was discovered cooling methods were not implemented for correct cold holding. CDI - All items discarded.
Observed corned beef and deli cheeses Cold holding at 43F in walk in cooler from previous day. Ambient temperature of walk in cooler at 43F. CDI - Items discarded held more than 4 hours. Items made before 4 hours moved to prep units holding 41F or below.
REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 container of opened mozzarella cheese without date mark. PIC stated it was opened the previous day. CDI - Item date marked for 10/7. REPEAT.
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 tabbouleh salad date marked for 10/1 and feta cheese date marked for 9/18; time/temperature window has expired. CDI - Both items discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 deli meats and cheese cooling tightly wrapped in plastic and stacked in walk in cooler. Observed goat cheese mixture cooling densely packed in tightly closed container. CDI - All items discarded. REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk in cooler providing 43F ambient temperature holding TCS food products as main source of refrigeration. Voluntary Closure. EHS will make visit out to re-evaluate. |
|
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 at front flip top unit in need of repair. |
|
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 3 floor fans in food prep area in need of cleaning. Observed vents and fans inside walk in cooler in need of cleaning. Increase cleaning frequency. |
|