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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 |
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|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed server dump and rinse out dish in front handsink. CDI - EHS educated server on only using handsink for handwashing. Sink was rinsed. Observed wet wiping cloth stored on handsink. CDI - Wet wiping cloth was removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink without paper twoels or approved alternative for hand drying. CDI - PIC supplied paper towels for front handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mangos stored above ready-to-eat foods. CDI - PIC reorganized to correct storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of biscuits at server station without protective covering. Biscuits exposed to working area for drink making, food prep, etc. |
|
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 wild rice cooling in bottom portion of prep unit; wild rice would not meet cooling parameters - see temp. chart. CDI - Wild rice relocated to walk in cooler to cool rapidly.
Observed noodles cooling in walk in cooler on speed rack. Employee portioned noodles into plastic bags and stacked in container during cooling process. Noodles not meeting cooling parameters - see temp. chart. |
|
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 bleu cheese and deviled egg mix holding at 45F in flip top unit. PIC stated it was stocked in prep cooler earlier that morning. Left to use for immediate service.
Observed chopped chicken, halved tomatoes, boiled egg whites, ranch garlic, and herb aoili cold holding above 45F. CDI - Chicken and top layer of boiled egg whites voluntarily discarded. Halved tomtoes and herb aoili were taken to walk in to cool rapidly.
REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 several items cooling in low reach in units or in flip top units not manufactured for cooling. Other items were cooling in walk in cooler in densely packed containers with plastic lids covering them. CDI - Items were relocated to walk in cooler from prep units and items in walk in were uncovered to cool rapidly. REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed low reach in unit with broken gasket so door was unable to close. All items relocated to walk in cooler. Verification required to ensure equipment is fixed and properly cold hold food at 41F or below. |
|
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 several spice containers and a large oil container without identifying labels. CDI - Employee provided labels for all items. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked on clean dish shelving. |
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