| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed missing dates of when shellstock bags were finished. VERIFICATION REQUIRED. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 45F. -P Observed lamb that was cooked and cooling in walk in cooler at 65F After 4.5 hours. Lamb did not reach 70F within 2 hours. CDI: Item voluntarily discarded . |
|
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 Observed brisket, and wings in oven holding below 135F. CDI: Items rapidly reheated in oven. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed grill cooler holding items above 45F. CDI: Items rapidly cooled. Items had been in cooler less than an hour. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of oven cleaner stored over bacon. CDI: Oven cleaner relocated. |
|
31
|
1
|
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 Observed lamb cooling in large roast. CDI: Item discarded. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of potatoes stored on the floor in dry storage. Observed chicken stored on floor in walk in. REPEAT VIOLATION Improvement since last inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed damaged plastic container stored as clean. CDI: Container discarded.
4-501.11 Maintain equipment in good repair. Observed grill cooler holding food above 45F. CDI: Items rapidly cooled. Items had been in cooler less than an hour. VERIFICATION REQUIRED |
|
47
|
0
|
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. Observed one sticker on the outside of a c ontainer stored as clean. CDI: Sticker removed and pan sent for proper wash, rinse, sanitize. |