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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperatures. Observed parcooked beef stored over parcooked salmon. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed mixer in facility with food debris and a few plates. CDI items moved for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held should be 135F or above. Observed sausage at 129F and roasted potatoes at 112F. CDI items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods that are cold held should be at 45F or below. Observed lettuce in ice bath at 61F, Kim Chi at 50F, salami at 47F, and hummus at 49F. Ambient cooler temperature at 60F. Facility made Kim Chi were they hold it out at room temperature for about 5 days. CDI items discarded and lettuce placed in cooler for cooling. Verification required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are held in the facility shall be dated. Foods that are 41F or below have a 7 day shelf life, foods at 42-45F have a 4 day shelf life. Observed Kim Chi held out at room temperature for about 5 days. Item is not following time temperature parameters, and no variance for this process. CDI item discarded. |
|
25
|
0.50
|
Food additives: approved and properly used |
Yes |
No
|
No |
3-202.12 Additives - P. Food additives that are not generally regarded as safe (GRAS) must have a variance when used in the facility. Observed cure 6.25% nitrite in facility, PIC mentioned it was used for corn beef. CDI left variance information for facility to use nitrite as a food additive and told facility they can not use it until they received variance from the state. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement - PF. Food establishment shall obtain a variance from a regulatory authority before prepariung food by another method that is determined by a regulatory authority to require a variance. Observed facility making Kim Chi. CDI item discarded and variance application left. Told facility they connot make it anymore until they receive variance from the state. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF. Faciltiy shall have documentation of a variance when doing specialized processes. Observed facility have Kim CHi on site without variance allowing process to occur. CDI item discarded and application given. |
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