|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Cook foods to required cook temperature. Observed employee cook chicken to final temperature of 154F-160F throughout one piece of boneless chicken. CDI - educated employee through translator, returned chicken to grill, cooked to 170F. Discussed with PIC so that this issue is monitored in the future. |
|
21
|
1.50
|
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. Date mark all TCS foods which are readu-to-eat once opened or prepared and held more than 24 hours. Observed no date marking on 3 opened chubs of ham, 2 opened chubs of turkey, 1 opened package of fully cooked pork jowls, goat cheese, 1 pan of chicken lasagna, 1 pan of red sauce lasagna, feta cheese, mozzarella cheese, bean salad. CDI - all either voluntarily discarded or dated if date was known. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-201.13 When a HACCP Plan is Required - C. Submit a properly prepared HACCP plan to the regulatory authority. Observed ROP cheeses and ROP ready-to-bake pizzas without proper approval. VR - verification required. Discontinue processing with ROP until approval is obtained. Will return Friday 8-1 to ensure compliance. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed employee cooking large quantity of boneless chicken in many small batches. As chicken was cooked, it was being piled into a large stainless steel bowl next to the grill. Chicken in bowl was stacked very deeply and measured between 94F and 150F. PIC stated she had been cooking for 20-30 minutes. She was about halfway through cooking entire quantity of chicken. CDI - had employee remove cooked chicken to single layers on trays and move into walk in cooler to rapidly chill. Monitor this process in the future to ensure food is put into active cooling more quickly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Store food in a clean dry location. Keep at least 6 inches off the floor. Observed bucket of olives, pail of veggie base, and pesto stored on the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-202.11 Food-Contact Surfaces-Cleanability - PF. Multiuse food-contact surfaces shall be free of breaks, open seams, cracks, sharp internal angles and shall be finished to have smooth welds and joints. Observed two compartment sink near front of store was being used for ice bath - cooling pomodoro sauce today. Sink has sharp internal angles with crevice where sides are joined to front and back. VR - will return 8-1 to ensure issue is being addressed with supplier. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Maintain physical facilities in good repair. Observed floors in poor repair in a few areas of the kitchen. PIC stated that repairs are in progress. |
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