|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands, turn faucets off with hands, then get clean towel to dry hands. Must get clean towel, dry hands, then turn off sink with towel, no hand contact with faucet handles after washing hands. CDI by instruction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 prime rib at 65F on second day; must vent to cool within 6 hours to 41F or below; if food is removed from cold or heat and not maintained at 41F and below or 135F and above, must be discarded and not re-used. CDI by discarding prime rib. Please submit risk-control plan by 12/29/20 to abate this issue. |
|
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 Second consecutive violation, third violation of the last 4 inspections. Observed trays of food in walk-in refrigeration with entire rack covered in disposable bag. Advised that after salads are made that they are placed on line in refrigerated display unit rather than in the walk-in refrigerator. Walk-in refrigerator is the location where cooling must occur; other refrigerators are for holding foods that are already at proper temperatures, not for cooling. Foods must be well vented and must cool from 135F to 70F within 2 hours, and from 70F to 41F within the following four hours. CDI by placing foods into walk-in freezer until properly cooled, and by removing bags insulating foods. Please submit risk-control plan by 12/29/20 to abate this issue. |
|
42
|
0.50
|
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 wet nested pans on utensil rack. Allow all utensils to completely air dry prior to stacking. CDI by re-arranging pans to dry by pyramid stacking. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stack of single service cups on serving line with no protection. Keep in cup dispenser and in original plastic sleeve to cover all mouth contact surfaces from dust, handling, sneezes, etc. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed numerous scarred cutting boards; these must either be planed smooth, or replaced. VR by 12/27/20 |
|