|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans stored as clean with greasy residue and sticker residue stuck to outsides, need better cleaning and removal of sticker residue. CDI- Pans re-cleaned and sanitized. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 F (4) Follow non continuous cooking procedure: Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under ¶ (D) of this section prior to being offered for sale or service; Pf Observed partially cooked chicken not being marked to show that they are partially cooked, as described in KFC blanching procedure they should be labeled as "Blanched". CDI- Worker labeled pans of chicken as "blanched" per KFC procedure. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed thermalizer was in process of being repaired, macaroni being heated in microwave did not reach proper reheating temp of 165 for proper hot hodling, observed at 122 degrees just after heating and placed in hot holding. CDI- Macaroni reheated to 165. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and gravy in hot holding cabinet at 120-128 degrees. CDI- PIC disposed of mashed potatoes. Observed fried chicken fingers and popcorn chicken hot holding at 118-120 degrees. New unit timer turns heat off every 20 minutes if not manually reset, heat had been turned off to unit. CDI- Chicken had been in unit less than an hour, was re-fried, observed at 165 min and heat on unit reset for 20 minute holding time. Due to repeat item, will follow up within 10 days to verify hot holding procedure. |
|
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 diced tomatoes and sliced american cheese at 49-52 degrees, all other TCS items in unit were borderline cold 44-45 degrees. Have unit serviced as needed. CDI- Items removed and chilled, make table iced down for proper cold holding until unit is serviced. Will follow up that unit is properly working. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed condensation leaks from fans and pipes on fan units in both walk in coolers. Needs repair. Main prep cooler appears to be icing up, having difficulty properly cold holding, needs service. |
|