| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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
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 lo mien noodles cooling from last night at 48F. Observed chicken cooling at a rate of .03F/min; TCS food cooling from 70F to 41F shall be cooled at a rate of .12F/min. CDI. The lo mien was voluntarily discarded as it was made last night and did not meet cooling parameters. Chicken was placed on ice to cool effectively to 41F to meet parameter. Full points; repeat. Equipment issue and cooling method is having an affect on cooling effectiveness. Discussed cooling methods with PIC and utilizing ice and smaller portions until walk in cooler is repaired. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked carrots, cabbage, and garlic in oil in the walk in cooler holding at 44F. Walk in cooler temperature at 44F. I will return within ten (10) days to verify compliance of violation (see #45-equipment issue). |
|
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 lo mien and chicken cooling in large portions in the walk in cooler. CDI. Lo mien was voluntarily discarded. Chicken was placed in smaller portions on ice to effectively cool. Full points; repeat. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
COMMENT: Suggestion to provide a hanging ambient air thermometer in the walk in cooler to ensure ambient temperatures are maintaining at 41F and below. Outside ambient thermometers are not always the most accurate. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT: Observed yaki soba sauce, water, margarine, teriyaki sauce, salt/sugar container unlabeled. Label products. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Repair the walk in cooler to provide 41F of ambient temperature. Observed slight dust buildup in the walk in cooler and fans not blowing moderately. PIC placing work order to repair cooler (see #20). Replace gasket on reach in freezer doors. Other gaskets have been replaced on prep coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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.
COMMENT: Observed lights out in the front cashier/waitress station; lights need to be replaced specifically above the soda and ice dispensing areas. PIC states he has ordered light bulbs and will be replacing soon. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
COMMENT: Observed light bulb in hood vent without light bulb cover. PIC states light bulb shield is being replaced. |