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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 sliced ham in pizza cooler not date marked that had been removed from freezer to thaw 3 days ago. CDI- Ham date marked with date of thaw. Observed minestrone soup in main prep cooler from 4 days ago that was not date marked. CDI- Soup date marked. Points not doubles as overall date marking improvement noted. |
|
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 12" deep tub of lettuce actively cooling from room temp prep at 52 degrees approx. 2 hrs in walk in cooler. Observed noodles at 56 degrees cooling in a 4" deep container for approx 1.5 hrs in walk in cooler. Worker said lettuce and noodles were given an Ice bath first. Be sure to maintain proper cooling methods until a food has completely cooled. CDI- Worker added ice to lettuce, observed at 41 degrees by end of inspection and separated noodles into shallow pans to speed cooling rate. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed worker using open trash can like a table to hold pan of cut philly meat. CDI- Employee corrected, changed pan and placed pan of food on cutting board of prep table. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed main cook without a hat or hair net. CDI- Worker put on a hat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Small prep cooler against wall across from cook line has peeling racks that need re-coating or replacing soon. |
|
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 baseboard tiles in kitchen entrance by back door that are broken and/or missing, needing repair. |
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