|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Store meats according to final cook temperature. Observed pork chops stored under hamburgers in the prep cooler and corn bread stored under pork chops in the walk-in cooler. Storage corrected.3-304.11 Food Contact with Equipment and Utensils - Don't store food directly on wire racks. Observed two cucumbers stored on the prep cooler shelf. Items discarded. Also noted back up bags of ice on the walk-in freezer floor. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14 Cooling - cool rice from 135 to 70 F in two hours and then to 41F in 4 more hours. Observed two large plastic covered containers of rice at 80F in the walk-in cooler at 1:30pm. Rice was cooked at 10:30am and did not meet cooling parameters so it was discarded. Handout provided. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain fried chicken at least 135F. Observed fried chicken at 105F in the hot cabinet. Discussed using time as a public health control (TCPH) and discarding the chicken after 4 hours if 135F can't be maintained. TPHC form provided. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking -All RTE (ready to eat) PH/TCS food items held for more than 24 hours need to be date marked. Observed deli meats, sauces, washed produce and cooked lasagna without proper date marking. Instruction and handout provided during inspection. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer advisory is incorrect on the breakfast and lunch/dinner menu. The menus must container two parts. 1. Disclosure - what is being served undercooked. 2. Reminder - eating undercooked may increase risk of illness. The reminder is correct on both menus and the disclosure is lacking. Dicussed corrections and all corrections should be approved by MCHD before printing. Menu may be emailed to inspector for proofing before printing. PIC is working on the lunch/dinner menu. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - handout provided, see # 18. Use ice paddles, ice baths, shallow pans or rapid chill equipment. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - Observed some build up on torn gaskets of coolers, wire shelving in need better cleaning, outside of food containers are greasy and exterior surfaces of cook line with build up present. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - observed floor drain under prep sink near walk-in in need of cleaning and floors in the outside freezer/ dry storage space. |
|