|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 tomatoes overstacked in flip top unit at 52F, cuban meat holding at 46F, and boiled eggs holding at 47F in another flip top. CDI: Top portion of tomatoes, as well as boiled eggs and cuban meat, were sent to the walk in unit for rapid cooling to 41F. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 one pan of cuban meat in bottom of flip top unit with no date, as well as a pan of tomatoes with no date in reach in unit. CDI: Cuban meat came from a larger, dated batch and was datred accordingly, while tomatoes were marked for the date they were prepared (03/05). |
|
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 beer cheese cooling at a rate of 0.45F/minute in deep metal pans in walk in unit, as well as multiple pans of tomatoes and raw chicken prepared earlier today cooling in units rated for holding. CDI: Beer cheese sent to walk in freezer and stirred to facilitate rapid cooling, while the remaining iotems prepared earlier today were spread out and cooled in wak in unit. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets reading less than 50 ppm QAC. CDI: Both buckets changed out with fresh sanitizer reading 200 ppm. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 single use take out containers with no handles being used as dry product scoops. CDI: Containers discarded and replaced with plastic scoops. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet nested on drying rack across from three compartment sink. CDI: Pans spread out on shelving. |
|
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 shelving for storing clean dishes with grease buildup in need of cleaning and gasket on beer walk in unit with heavy black buildup. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed broken floor in front of walk in unit. REPEAT.
Note: Facility is in the process of making long term repairs and points were not deducted to reflect their work in improving the aforementioned issue. |
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