| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries and other produce stored over ready to eat items in several coolers. CDI: Items rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat items in walk in freezer. Products were out of hermetically sealed packages and products were not frozen. CDI: RTE items voluntarily discarded. |
|
16
|
1.50
|
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 that was partially cooked, cooled, and then held until ordered in cooler drawer of bistro area. Facility does not have pre-approved procedures for this. CDI: Chicken voluntarily discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce cooling at a rate of 0F/min in the walk in freezer. CDI: Pizza sauce was cooled to 41F during inspection by dividing it up and cooling it in the walk in freezer. |
|
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 cooked vegetables in hot box holding below 135F. CDI: Product rapidly reheated to over 165F. All other hot held items were the proper temperature. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squeeze bottle of ranch in pizza prep top that was holding above 41F. CDI: Product was voluntarily discarded. EHS suggests placing this product on time if it cannot be relocated. All other products in facility were properly held. |
|
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 Observed pizza sauce cooling in deep, large container in walk in freezer and in walk in cooler. Pizza sauce in walk in cooler voluntarily discarded. Pizza sauce in walk in freezer separated into shallow pans with more surface area for rapid cooling. Observed rice cooling while tightly covered in reach in at salad station. CDI: Product rapidly cooled in blast chiller. Observed chicken cooling in cooler drawer. CDI: Product rapidly cooled in blast chiller.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility is cooking and cooling many items. Due to volume, facility needs additional space or methods for rapid cooling. This could include ice wand use or the addition of mechanical refrigeration. A cooling log may also be beneficial in order to track food more accurately and determine if there are underlying cold holding issues. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed self serve dry cereals in dispensers with no ingredients, contact info, or food allergens listed. VERIFICATION REQUIRED
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottles at bistro cook line. CDI: Employee properly labeled bottles. |
|
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. Observed gasket on reach in cooler in grill station damaged. Observed shelving in 2 door reach in at grill station rust build up/coating damaged. |
|
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. Observed inside of bistro stove cooler with heavy ice build up. Observed minor debris build up in cabinet under waffle irons. |