| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods glass door cooler. Moved to bottom. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 Obseved broccoli cheddar soup at 57F, cooling from last night. Discarded voluntarily. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed entire hot hold cabinet with rice at 132F. All rice was placed in steamer to be reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed sliced cheese at 56F and spinach at 52F and lettuce at 59F in flip top units. Discarded cheese and lettuce. Began cooling spinach. Observed butter sitting out for making hollandaise sauce. It is discarded after breakfast service so it was added to their TPHC procedures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 goat cheese and fruit salsa beyond the 7 day date mark. Discarded voluntarily. Improved from last inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 large container of thick soup improper cooling from last night. Separate into smaller pans, take frequent temperatures, etc. to ensure proper cooling is acheived.
Violation from last inspection has been corrected. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees wearing watches. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados on line need to be washed and sticker removed before use. Remember to wash raspberries and tomatoes and blueberries before use, as well. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed unhandled container in dressing on front line. Observed handle of spoon in cheddar cheese laying down in the product. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Repair lights in far corner of front line to increase lighting in area to 50 foot candles. |