|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P . Large chubs of deli meats opened, but with no labels on them. Deli manager David advised that these items are the ends and will be sliced at the end of the night to be used first in the morning at the sandwich station. CDI- Verbal correction to maintain approved labeling on all foods/ meats to verify approved source of food items. Operator understood. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Two sheet pans of rice, one sheet pan of noodles, and half a sheet pan of wontons on speed rack in the cook/ prep area for the hot bar. Employee advised that the foods are stored there because they need to be cold to allow for better cooking. CDI- Both manager Lori Hodges, and employee were advised that foods being held cold for safety must be stored in a cooling unit, but may not be held at room temperature. Deli manager David voluntarily had all foods discarded. |
|
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. One bowl of salad at pizza bar being held for time. Per deli manager David, this is new as approximately Wednesday of this week, and salad is stored on ice, but also time stamped. CDI- operator was advised that if time is going to be used for safety for the salad, written procedures for using time are required. Explained to operator that written documentation would follow the same guidelines as those for the pizza's being held for time; offered example form for salads. Should salads continue to held using time as a method of control, written documentation will be required by next inspection. |
|
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 . Large pan of chicken in prep cooler at sandwich station cooling. Employee also advised that rice and noodles on the speed rack had been cooled on the rack, and been there since the morning hours. CDI- Chicken removed from cooler, advised of using shallow pan and placing in a larger cooler. Deli manager advised employee of method for cooling. See number 14 for correction for rice and noodles. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. More than seven containers of sauces, dry mixes, and dry seasonings throughout prep area not labeled. CDI- verbal correction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf . Torn gaskets in prep coolers. One damaged air curtain in walk in freezer. Replace/ repair all. |
|
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. Dried debris on the interior of one cabinet used to store single service items and cooking sprays. |
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