| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 45F. -P . Two large stock pots of cooked beef being cooled overnight. PIC Fernando Campoverde advised that they placed the pots in the walk in cooler between 1am and 2am when they left after cleaning the facility. Cooked beef was not at 45F or below at start of inspection at 10:40am today. CDI- PIC voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Opened box of miracle grow stored on shelf above prep sink; bottle of brass cleaner stored on shelf above 3 comp sink, and air freshener bottle stored in container with facility pots and pans on utensil storage shelf. CDI- all storage corrected. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Two large stock pots of cooked beef cooling in walk in cooler. CDI- discussed options for cooling large amounts of food. Discontinue cooling in large stock pots in walk in cooler unless ice wands or other approved method is implemented to rapidly cool food item prior to leaving facility for the night. See item number 18 for remaining correction. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. PIC advised that opening/ start of inspection that the battery in the digital thin probe thermometer needs to be replaced, but also had three dial thermometers as back ups. All dial thermometers calibrated correctly. CDI- verbal correction to replace battery on thin probe thermometer. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelving in walk in cooler and storage areas. Replace damaged shelving. 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. Two damaged fryer baskets at cook line. Replace fryer baskets. |
|
47
|
1
|
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. Dried residue and food on shelving in walk in cooler and lower shelving at cook line. Grease build up on sides of fryers, dried debris on the sides of large slicer. Cleaning is needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Hole in the wall at the cove tile area at large ice machine in separate room of facility. Repair damaged wall. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dried food debris and residue on floor of walk in freezer. Cleaning is needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Intensity-Lighting - C. Lighting shall be at least 50 foot candles where food employee is working with food. No lighting is provided in back room area where large ice machine is. Employee turned on four switches, but none provided light for room. No actual lights observed over the area. PIC had employee to open back door so that ice machine could be checked. Provide lighting as required by rule. |