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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
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
In the walk in cooler, broccoli was stored on top of raw chicken in cardboard boxes. Ready to eat foods shall be store separate from raw animals foods to prevent contamination. CDI (corrected during inspection). Raw broccoli was voluntarily discarded by the PIC (person in charge). |
|
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
COMMENT: The brie cheese in the cheese holding cabinet was noted at 45F. The date marking system that is being used holds the brie cheese for 7 days. Potentially hazardous foods shall be held for 4 days at a temperature of 45F (42F-45F) or less or for 7 days at 41F or less. CDI. The brie cheese was within the date range to be changed on site by the PIC which he did during the inspection. Some cheese was dated from prep of 8/26 to discard of 9/1 and prep of 8/27 and discard of 9/2. He changed the discard dates to 8/30 and 8/31. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF
In the sub sandwich prep cooler, sliced turkey noted cooling in the unopened top of the cooler at 48F and tomatoes were noted cooling at 46F. In the pizza prep cooler station, sliced tomatoes cooling in the top of the cooler at 51F. After finishing prep for items to be stored and used in the small reach in coolers, cool these items to 45F before placing in hold to use. Cooling shall be achieved by using approved cooling methods. This can be achieved by utilizing one of the following: placing the prepped items in the walk in freezer, using an effective ice bath, etc. CDI. The PIC corrected the cooling method during the inspection by placing prepped items in the walk in freezer to cool down before placing back in the reach in units. The turkey was at 44F, tomatoes at 45F and all items placed in walk in freezer from pizza prep unit to read 41F. Repeat item. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
COMMENT: PIC has placed a work order for the pizza prep cooler to ensure the ambient temperature is maintained properly at 45F or below. During the inspection, the pizza prep cooler was reading an ambient temperature of 55F. PIC states the pizza prep cooler goes through a defrost cycle but will ensure compliance by having maintenance check cooler. Maintain equipment in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
The following non-food contact surfaces of equipment were noted with debris: the inside of the sushi cabinet, the pizza prep storage cabinet, and all hood vents over cooking equipment. Nonfood contact surfaces of equipment shall be maintained free of an accumulation of dust, dirt, food residue and other debris. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C
COMMENT: PIC states leak at the handsink in the bread cutting area. PIC states a work order has been placed to repair handsink. Handsink not noted leaking at the time of inspection, as it is not currently being used; employees to use the handsink in kitchen to wash hands until this sink is repaired. Maintain plumbing in good repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
During the inspection, employee lunch box noted on covered food for the establishment. Contamination not observed during inspection, however it is imperative the employee items be stored away from food establishment products. CDI. The PIC removed the lunch box. Repeat item. |
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