|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods inside small flip top cooler wings at 51F and raw chicken at 50F. CDI: all items were moved to reach-in freezer/walk-in cooler. Observed TCS food items inside sandwich prep cooler including cooked chicken, rice, lettuce, tomato, meatloaf, etc > 41F (see temp chart). CDI: all items moved to walk-in cooler/reach-in freezer. Service company was called and should arrive shortly.
VR by 9/22/19 |
|
31
|
0.50
|
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. Observed rice and quinoa cooling with lids on and stacked. CDI: lids removed. Observed queso in large container cooling improperly inside walk-in cooler. CDI: transferred to metal pans in smaller portions |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed ice bins unprotected at bar area. CDI: covered with sheet pans. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths on counter not in use and some under cutting boards. Observed bucket with quat sanitizer inside measuring 50ppm. CDI: corrected to 200ppm |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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 service cups being used inside food products for dispensing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed damaged fryer baskets and dish racks damaged with heavy build-up that can no longer be cleaned. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
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 floor damaged in various areas of kitchen especially in front of walk-in cooler. Observed floors in some areas of kitchen in need of regrouting. |
|