| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling at a rate of 0F/min in walk in cooler and chicken cooling at a rate of .025F/min. CDI: Items spread out and cooled during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding items above 41F. CDI: All items relocated to walk in, except hummus which was discarded. Observed egg pitcher above 41F. EHS and PIC discussed placing eggs on TPHC. Eggs were from less than 2 hours prior and were used within 5 min of taking temperature. REPEAT VIOLATION VERIFICATION REQUIRED |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed chicken salad with the chicken prepared yesterday date marked for 7/17. Observed seasoned chicken portioned today but prepared yesterday date marked for 7/17. CDI: Products properly date marked with 7/16. Observed milanesa date marked 7/9 in walk in cooler. Product was still partially frozen. Product was pulled to thaw yesterday, 7/16. CDI: Product properly date marked with "PFF 7/16".
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hummus and pimento cheese with no date mark. CDI: Hummus voluntarily discarded and pimento cheese dated. |
|
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 Observed no written procedure for milk and half and half held on time at the coffee area. CDI: TPHC paperwork sent via email today. All procedures are correct, but no written procedure was on site. |
|
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 Observed tomatoes cooling while tightly packed in a deep container and chicken cooling while tightly covered in a deep container in the walk in. CDI: Items spread out for cooling. REPEAT VIOLATION Overall some improvement in cooling methods have been made. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed products labeled for grab and go with no net weight or allergens. VERIFICATION REQUIRED |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip contact surfaces of
single service cups exposed at drink station. REPEAT VIOLATION |
|
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 several damaged gaskets on units throughout kitchen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris build up in bottom of reach in freezer and on shelving in kitchen and shelving in walk in. REPEAT VIOLATION |