|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine soiled with black buildup in several areas. REPEAT |
|
18
|
0
|
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 41F. -P. Observed several foods cooling at required rate but one container of queso was not. Queso dropped from 106F to 96F in 40 minutes, a rate of 0.25 degrees per minute, even though container had been placed in the freezer. CDI - PIC poured queso from large deep container into shallow pan and placed it in the freezer to finish rapidly cooling. Other foods such as shrimp and pork and rice were already in shallow pans and cooling quickly. Queso measured 62F after another 30 minutes. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 unlabeled spray bottles of unknown liquids, one in bar and one in kitchen. CDI - both removed.
7-201.11 Store toxic materials to avoid contamination. -P. Observed a few containers of hand sanitizer stored above clean utensils or dry goods. CDI - all removed to lower shelves. |
|
31
|
1
|
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. See also item #18. Observed queso cooling in deep container. Cooling rate was not being met. CDI - PIC moved queso to a shallow pan and placed back into the freezer to rapidly complete cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two shakers of seasoning unlabeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 buckets of pickles or pickle juice stored on floor of both walk in coolers. PIC moved them each to shelving. |
|
53
|
1
|
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 several areas of floor, wall, and ceiling damage throughout. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed mobile phone, 2 opened water bottles, one opened green tea bottle, backpack all stored on dry goods shelving in kitchen. |
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