| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) EHS observed three pans of chicken wings stored in walk-in cooler. EHS asked PIC if these wings were par-cooked (non-continuous cooking) and PIC stated they are not cooked to 165F during the initial cooking process. PIC did not provide EHS with approval documentation from local authority for non-continuous cooking of the chicken wings or any other raw animal foods. CDI-Items were voluntarily discarded due to violation #18. PIC stated they will no longer due non-continuous cooking. Contact MCHD if you wish to apply for non-continuous cooking of raw animal foods. |
|
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 three pans of chicken wings cooked and cooled on 06/22 (per label and PIC) stored in the walk-in cooler from the previous night. The temperatures were measured above 41F. CDI-PIC voluntarily discarded all three pans.
Observed premade sandwiches and individual salads (tightly sealed and wrapped) drop 1 degree after cooling for approximately 35 mins. EHS asked PIC what is their procedures if food items are not observed cooling quickly enough and his response was to unwrap items and place in walk-in cooler or freezer. See violation #31. EHS discussed ways to quickly cool which included placing all ingredients in the cooler the previous day to help keep the temperatures as low as possible. CDI-Products were observed at 41F or lower in walk-in freezer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta, mac-n-cheese, half & half, and cheese sauce cold holding at temperatures above 41F for more than 6 hours in cook line low reach-in coolers. CDI-PIC voluntarily discarded all items. See temp chart. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed half & half stored at coffee bar with discard time of 11 am and is discarded after 4 hours. However, PIC did not have written procedures for the half & half (only TPHC food item in establishment). CDI: EHS provided PIC with TPHC form for half & half which was filled out. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS did not observe disclosure statement "items may be cooked to order or to the customer's request" on R Bar menu, however, it is included on the breakfast menu. CDI-PIC added disclosure statement above to the R Bar menu. EHS discussed when they go back to cooking raw eggs per customer's request, they will need to include asterisk on eggs for all menus. REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 premade sandwiches and individual salads cooling in walk-in cooler tightly sealed and wrapped. CDI-PIC had sandwiches and salads vented and placed in walk-in freezer to quickly cool. See violation #18 and temp chart for more details. EHS discussed ways to quickly cool which included placing all ingredients in the cooler the previous day to help keep the temperatures as low as possible. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles with oils on cook line and storage areas with no label.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed greek yogurt parfaits for customer self service with labels missing quantity of contents and name and place of business. All other information is provided.
VR visit no later than 07/02/2021 to verify labeling has been updated. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 damaged and missing floor tiles throughout kitchen and walk-in cooler and freezer. |