| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed beets with growth on them on speed racks outside of walk-in cooler. CDI: beets were 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 facility using non-continuous cooking without prior approval. Facility is searing duck to crisp the fat, cooling duck, and then reheating to temperatures below 165F to serve duck undercooked. CDI: EHS explained non-continuous cooking and what procedures are required to continue doing so. PIC stated they will most likely change their procedure to searing duck to order. EHS emailed non-continuous cooking application in case establishment would like to continue this process. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed cooked noodles holding at temperatures above 45F in prep cooler. One bag of noodles was made a previous day and one was from today. CDI: Noodles from different day were voluntarily discarded and noodles from today were taken to walk-in to quickly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed major improvement with date labeling. Observed hot dogs dated 12/2 and lemon butter for 12/2. CDI: items were voluntarily discarded. Observed black bean mix dated for 11/22. PIC stated black bean mixture had been made and frozen on 11/22, and then taken out today to thaw. EHS suggested writing the "made" and "frozen" date as well as "thaw" date on all items that are to be frozen for later use. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed french fries that had been blanched on TPHC with a time of 10:30 am written on them. At 2:30 pm, the EHS asked PIC what they were going to do with the fries. PIC stated they will be placed back into the walk-in cooler to cool down. EHS explained that this does not follow TPHC procedures and that fries must be discarded. CDI: fries were voluntarily discarded. EHS went over the facilities written procedures with PIC. |
|
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 boiled eggs cooling in prep cooler with tight-fitting lid. CDI: boiled eggs were relocated to walk-in cooler, uncovered, to quickly cool. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed in freezer and prep cooler gaskets/hinges, in the cracks and crevices of rice cooker, in the tracks of sliding door reach-in cooler, and on the outside of squeeze bottles on cook line. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed improvement on most areas. Observed cleaning needed on floors behind door near walk-in cooler entrance. Observed dust build-up on ceiling tiles throughout kitchen. |