|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 - Chilli read 46-49F prepared on 8/4. CDI - Items discarded.
Ensure that cooling occurs within the parameters listed above. Active monitoring shall be maintained at all times. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Kale and spinach stored in container with ice bags read 48-52F. CDI - items moved to reach in. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Spinach not labeled. CDI - Discarded
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - All product is being dated with date of prep and discarded but are indicating a discard date of 8 days. TCS, RTE foods that are at 41F or below shall be consumed or discarded within 7 days. CDI - Dates to be changed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0pts - Sanitizer not labeled. CDI - Labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 - Chilli cooled in deep containers tightly covered. Tuna and hummus tightly covered. CDI - Chilli discarded. Hummus and tuna vented.
Active monitoring and use of thermometer is key. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed utensils stored in area where contamination from food debris occurs. Ensure clean utensils are maintained. |
|
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. - 0 pts -
Walk in cooler: Condenser not directly plumbed, draining into bucket.
Floors needs resealing. Walls and ceiling seams minor separation and rusting. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - Light shield needed in main kitchen. |
|