|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed milk in ice bath near grill cold holding above 45F. Milk was used for mac n cheese. Container was over filled with milk, ice bath only reached to 2/3s of full container. CDI, milk was voluntarily discarded by PIC. |
|
21
|
1.50
|
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 pre portioned bags of previously frozen pork stored in under counter drawer without a date mark. PIC stated pork was cooked 1 month previous to inspection but was frozen. Frozen pork was thawed out on the 11th of November. Ensure all foods that are ready to eat once opened or prepared and held more than 24 hours are date marked. Repeat. Items in prep cooler were date marked. |
|
31
|
0.50
|
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 large, covered batches of mac n cheese cooling in walk in cooler. Observed gravy cooling in ice bath, ice bath reached held of gravy. Ensure the use of cooling methods as mentioned above are performed to reach cooling perimeters. CDI, PIC placed products in walk in freezer to cool quickly. Gravy was reheated for hot holding. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few shaker bottles, and other working containers without identifiying label. Ensure all workking containers with foods not easily identifiable is labeled with common name. Repeat |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 spatchulas, scoops and other in-use utensils in ice water near grill. Observed debris in water. Repeat |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers and cups stacked wet. Repeat |
|
53
|
0.50
|
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. Observed dust build up on ceiling at prep area. |
|