|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cooling of prepped chicken, steak, cut mixed lettuce, and napa chicken salad were all in the cooling process between 46-61F. The meats were portioned in bags and then the containers were stacked together. Cut lettuce was discarded as it had been prepped over 4 hours before. Other items sheet panned and moved to the freezer and were 39F in 25 minutes. VR to recheck cooling. |
|
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 meats portioned in bags and then stacked together tightly. These were not cooling rapidly. Sheet panned to fix. VR to check cooling methods. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with a braclet. |
|
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 metal bowls wet stacked. CDI - spread out to air dry. |
|
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 rusty shelves in the under counter coolers and a reach in cooler that needs repair.
4-502.11(A) Maintain utensils in good repair. Observed the cutting board corners were chipped. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed under the drink station, under the cold holding drawers, and some gasket with old food debris. Clean these areas. |
|