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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P Observed grilled chicken that was thawed in the microwave and then placed in walk in for cooling above 45F after 5 hours. Chicken was hot when pulled from microwave and moved to be cooled down, per PIC. CDI: Chicken voluntarily discarded. REPEAT VIOLATION
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cooling at a rate of 0F/min. CDI: Cooling method changed and lettuce achieved proper rate. Observed tuna salad cooling from prep this morning (approximately 8am) in walk in, still above 45F. CDI: Item voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep top make cooler and single door reach in cooler holding items above 45F. CDI: Items have been in coolers less than 4 hours, per PIC, and will be voluntarily discarded at 3pm closing (all items temporarily placed on time). All items in prep top unit, except for sliced tomatoes, were out of temperature today. See #45. Single door reach in is being opened and closed for every order, and cannot keep up with the current volume. Cooler appears to be functioning, but a towel is being used to keep the cooler from shutting all of the way, making it unable to hold temperature. Circulation of air is also being blocked by placing trays covering the full shelf. Items on top shelf are in compliance at 45F, while items on all other shelves are above 45F. REPEAT VIOLATION |
|
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 tuna salad, grilled chicken, and breaded chicken cooling in deep containers while tightly covered. Observed lettuce tightly packed in 5 gallon bucket cooling in walk in. CDI: Lettuce and breaded chicken rapidly cooled by spreading out into shallow containers and putting uncovered in the walk in. Grilled chicken and tuna salad voluntarily discarded. REPEAT VIOLATION |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floors of walk in cooler and walk in freezer. REPEAT VIOLATION |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing sandwiches with unapproved jewelry.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with no hair restraint preparing sandwiches. REPEAT VIOLATION |
|
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 walk in cooler gasket peeling and coming apart. Observed prep cooler holding food above 45F. PIC stated that she would be calling maintenance to service/repair the cooler.
4-502.11(A) Maintain utensils in good repair. Observed cracked lid on container of chicken salad in walk in. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust build up on vent above prep cooler.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table upon entry. Observed employee cell phone stored in bucket of clean, dry wiping cloths. CDI: Employee items relocated. |
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