|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf- 1pt- Observed handwashing sinks in the bakery and produce prep areas with a water temp of 67F. CDI- PIC contacted maintenance and brought the water temp back to the proper level,.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed a handwashing sink in the front cooking area without towels. CDI- PIC replaced the towels. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P- 0 pts- Observed beef noncontinuous cooked without proper record keeping. CDI- PIC corrected documentation. |
|
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 45F. -P- 1.5pts- Observed pasta and bechamel both prepped yesterday and at a temperature of 50 and 55 respectfully. CDI- PIC voluntarily discarded. |
|
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 several items such as tomatoes and spinach in the flip top not date labeled. Also observed turkey and chicken in the walk in cooler cooked yesterday not date marked. CDI- PIC voluntarily discarded the items in the prep units and dated items cooked yesterday inside of the walk in.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed deli turkey dated for 11/21 in the employee break room. CDI- PIC voluntarily discarded the item.
1.5pts |
|
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- 0 pts- Observed several salads in the walk in covered with a temperature of 48F. Also, observed pasta cooked yesterday with a temperature of 50F. CDI- PIC uncovered the salads and discarded the pasta. |
|
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 delivery on the floor of the walk-ins. Put away in a timely manner. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -0pts- Observed dust build up on the fans inside of the walk in. Also, observed dust and grease build up in the front cooking area. Clean equipment at a frequency to prevent contamination and so equipment is clean to sight and touch. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -0pts- Observed tiles throughout the facility detached and in poor repair. |
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