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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 |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - 0pts - Breading station is not currently being discarded and properly washed, rinsed, and sanitized after each use. According to HT procedures all after each batch of chicken, breading shall be discarded and containers shall be properly cleaned. Ensure this procedure is used at all times. CDI- Corrected through education.
Note: Ensure that all food contact surfaces are being properly cleaned and sanitized after use or every four hours. This includes slicer, knives, and cutting boards that come in direct contact with food. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed entire bottom row of food reading 46-52F (Chicken wings, boneless wings, ribs). CDI- Product voluntarily discarded as it remains in unit over night and no temp longs are maintained. / Unit reading an air temperature of 40 F. Suggest assessing cooling methods and defrost cycles. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 - Repeat - Several deli meats dated for 7/01-07/04 remained in deli case during inspection. Deli meats should of have been discarded on 7/7-7/10. CDI - All product voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Mortadella is being dated for 30 days. Unless proven to be shelf stable all deli meats shall be dated for 7 days with date of prep counting as day one. CDI - Item discarded. // Eggs with no date. CDI -Properly dated. |
|
31
|
0.50
|
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 - Repeat - Observed rot. salad reading 48F in deli display, potato salad reading 47F in deli display, and sushi rice reading 51F tightly covered. CDI- Items in deli display placed in walk in cooler to be cooled reading 43F upon recheck. Sushi brown rice uncovered. Discussed with employee the need to maintain brown rice within temperature parameters. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - 0pts - Dial thermometer was the only one available. CDI- Replaced during inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - 0pts - Observed an increased number of flies deli area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on lower reach in units and prep tables. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0pts - Floor cleaning needed behind and under cook line. |
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