| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and cod stored above a box of olives in walk-in cooler. EHS did not observe any physical contamination due to storage. CDI-PIC rearranged products for proper storage. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) EHS observed a pan of chicken breast on the cook line that was about to be cooled in walk-in cooler. PIC stated to EHS that the chicken was just par-cooked (non-continuous cooking). The establishment is not approved to do non-continuous cooking of any raw food items. PIC stated the chicken breast are the only food items that they non-continuous cook. CDI-EHS explained approval process and PIC stated they will no longer due non-continuous cooking for the chicken breast. The pan of chicken was immediately cooked to 165F for 15 seconds. EHS did not observe any other chicken breast that was not initially cooked to at least 165F for 15 seconds. Contact MCHD if you wish to apply for non-continuous cooking. |
|
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 a pan of lasagna hot holding at 120F from 06/21/2021 in hot box in the prep area. CDI-Item voluntarily discarded by PIC. PIC stated product was left over from the previous night and should've been cooled or discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed improper cold holding of various cooked pastas, cooked chicken, and roasted mushrooms in the 3 sets of cold holding drawers located under the cook line grills. All items were measured above 41F (see temp chart). PIC stated all products were removed and placed into the drawers at 9:00 AM this morning (6/22/2021). EHS observed issue slightly after 11:10 AM on 6/22/2021. EHS allowed PIC to use TPHC for the 3 sets of cold holding drawers until they are serviced. TPHC form filled out with EHS. PIC contacted maintenance to come and repair the units. Observed fresh asiago and parmesan cheese being stored at room temperature at service area line. EHS advised PIC to provide documentation that the cheeses can be held at room temperatures. If they cannot be held at room temperature, they will need to cold hold at 41F or below or use TPHC. TPHC form filled out with EHS.
VR visit no later than 07/02/2021 to check repair of cold holding drawers. Maintenance arrived during EHS exit. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 ready-to-eat foods (noodles, cooked chicken, cooked vegetables) stored in cold holding drawers and prep tops not date marked that were cooked and held for longer than 24 hours. Observe pans of lasagna being hot held with faded and illegible (due to heat) date marks. PIC knew the dates when the lasagna was prepared and will backdate. PIC showed that the items being cold held and not date marked were either cooked on 6/21/2021 or came from a large batch in the various walk-in coolers. EHS will allow PIC to backdate, but if this violation continues EHS may recommend discard based on food code. R visit will be conducted no later than 07/02/2021 to verify date marking system has been corrected throughout establishment. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout kitchen and bar area. PIC stated Ecolab just came late last week and comes often to help control flies. EHS discussed with PIC about constant inspection by a licensed pest control operator and keeping facility clean to help reduce the presents of flies. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a pan of unwashed avocados with sticker intact stored in prep top unit. CDI-PIC moved the avocados to the prep area to be washed and stickers removed. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one utensil being stored in 133F water at dessert station. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Caution should be used to minimize food exposure. Observed accumulation of food debris on walls, floors and under equipment in second floor prep area. Increase cleaning frequency to avoid debris build up. |