| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on menu with consumer advisory and no parasite letter on-site. CDI-Manager quickly got letter open-site and wioll be in office from now on. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings being par cooked. PIC explained wings are baked 20mins, then put on a sheet tray in walk-in cooler to cool. This allows them to fully cook wings the next day (monday wing night) CDI-Discussed this process with manager and they will now fully cook wings. |
|
18
|
3
|
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 41F. -P Observed wings cooked last night in stand-up at 49F. PIC explained wings are par baked, put on sheet pan in WIC, then after 2 hrs placed in large metal container and placed in stand-up. This process probably did not allow wings to cool properly from previous night. CDI-PIC voluntarily discarded. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in hot well below 135F, cheesde and sweet potatoes were barely above. All containers were in plastic while the grits were in metal and were 152F. CDI-PIC reheated mashed potatoes to 165F and other items were put in metal cotnainers to allow for better heat conducting. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs and pork chops at 43F in walk in cooler, wings at 49F in stand up. Items were in large, thick portions not allowing items to cool properly. CDI-Wings were voluntarily discarded, other items were allowed to be kept for 4 days and taught PIC and manager proeprly cooling methods. |
|
21
|
0
|
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 the prep line with minimal date marking. Feta, mozzarella (also in walk-in) lettuces (3), tomatoes, corn, 2 containers of cooked chicken, and 2 half & halfs. PIC explained the lettuce are a one day items but the rest are kept longer. CDI-PIC datemarked for date of prep. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 wings cooked last night in stand-up at 49F. PIC explained wings are par baked, put on sheet pan in WIC, then after 2 hrs placed in large metal container and placed in stand-up. This process probably did not allow wings to cool properly from previous night. CDI-PIC voluntarily discarded. Observed cooked pieces of chicken in plastic container, covered and full to the brim at 50F, was made recently but cooling process was incorrect. CDI-PIC put in a metal tray and left uncovered. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 in use knives stored beside prep units and table. Area had food debris. CDI-PIC took to be washed/rinsed/sanitized. |
|
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 ceiling tile missing in kitchen, cracking floor tile in kitchen and behind upstairs bar. *SIDE NOTE* Please add a door handle to the inside of the walk-in cooler, will help keep unit working properly if food employees can shut from the inside. |