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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with food debris, stored clean. PIC explained they clean before use. CDI-PIC broke down and took to be cleaned |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed heavily dented can, stored with other cans that are in use. CDI-PIC set aside to get a credit from company. |
|
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 41F. -P Observed salads made this morning, lettuce was washed, put in a plastic clamshell, stored in a stand up refrigerator, and 47F. They were made at 10:30am CDI-PIC took salads to cool in walk-in, uncovered to allow for air-flow. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed both prep lines, all items were from the previous night and stored there at night with no datemarks. CDI-PIC datemarked and explained if items are held longer than 24hrs, they require datemarks |
|
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 Observed salads made this morning, lettuce was washed, put in a plastic clamshell, stored in a stand up refrigerator, and 47F. They were made at 11:30am CDI-PIC took salads to cool in walk-in, uncovered to allow for air-flow. |
|
38
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no hair restraint. Repeat Violation. |
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