|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee beverage stored on lower shelf with lid, area for insertion of straw opened. CDI- Manger Robert Cregan corrected storage. All other beverages stored correctly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P.m Facility 3 comp sink set up for utensil washing, employee actively washing utensils, but using center rinse compartment for pre-wash, food debris and oil in center rinse compartment and sanitizer solution. CDI- Discussed regulation with PIC and employee. Compartments emptied and cleaned, utensils re-washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Shredded pork and pork quarters not under temperature control in warmer at hot hold station on the line. CDI- All removed and reheated to 167F. |
|
31
|
0.50
|
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 . One container of shredded cheese tightly covered during cooling process, one pan of lettuce tightly covered during cooling process. Approved methods of active cooling observed for other sauces, proteins, and vegetables. CDI- Chef had cooling methods corrected. See attached word document in regards to discontinuing of cook- chill process and smoking of salmon at facility. Determined today per observation and discussion that variance application is not needed at this time. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Multiple dry seasonings and oils at prep and cook stations not labeled. CDI- PIC had all labeled immediately. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service articles at multiple locations in facility not protected during storage. CDI- PIC and head chef had all corrected. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on exterior of bins and lower areas of prep tables and storage areas. Water condensing in under counter cooler. Cleaning is needed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Door on shared dumpster open, debris on and scattered on dumpster pad. CDI- verbal correction to maintain doors closed when not used and cleaning of debris around dumpster is needed. |
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