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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 |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed packages of bread in the dry storage area with black/blue build up on the bread. CDI- PIC voluntarily discarded bread and packages of rolls with black/blue buildup. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 41F. -P Observed approximately 15 pre portioned racks of ribs from Saturday night holding at 45F in the walk in cooler. Through discussion with PIC, ribs are cooled to room temperature, dipped in duck fat, wrapped in plastic and then placed on speed racks in walk in cooler. Ribs were tightly covered with plastic wrap and stored on a single speed rack. Ribs were tightly stored together, restricting air flow around the products. Observed pre portioned packages of roast beef, chicken and noodles holding at 45F in the cold holding drawers. Through discussion with PIC, products are bagged and then cooled in the walk in cooler before placing in cold holding. CDI- PIC voluntarily discarded ribs that did not cool properly from Saturday night. PIC discarded chicken and noodles that cooled improperly from the day prior, placed roast beef prepared this morning onto sheet trays for rapid cooling. Ribs cooling from this morning and roast beef were placed onto sheet trays, spread thin for rapid cooling. After corrective action, ribs cooling from this morning dropped from 58F to 45F in 50 minutes, roast beef dropped from 45F to 41F in 30 minutes. |
|
31
|
0.50
|
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 pre portioned products (ribs, noodles, roast beef, chicken) tightly stacked together in walk in cooler and in cold holding drawers. Ribs, chicken and noodles were improperly cooled after preparation on Saturday and Sunday. Roast beef and one speed rack of ribs were still in the cooling process, as it had been prepared at 9 am this morning. CDI- EHS discussed proper cooling methods with PIC. In the future, ribs will be spread thin across multiple sheet pans for rapid cooling. Pre portioned products (noodles, chicken, roast beef) will be cooled to 41F before placed in cold drawers, will not store tightly stacked together. Cooling ribs and roast beef from this morning were spread thin onto sheet trays and uncovered for rapid cooling. REPEAT. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee drinks stored in an ice bath with blanched fries that were cooling in a prep sink. CDI- PIC removed drinks, discussed proper storage with employee.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation leaking from ceiling vents onto prep surfaces and slicer. CDI- HVAC technician called to service vents, moved slicer and food so it is not directly underneath dripping water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans above dish pit wet nested. Air dry before storing as clean. REPEAT. |
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