|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Focaccia breads being held on time. Completed written procedure posted at service counter. Procedure indicates the use of timers for documenting end time for focaccia. PIC provided paper clipped to one side of display shelf for breads. CDI- PIC Dylan George was advised that if they do not intend to use timers that procedure would need to updated to reflect most current procedure, and written time on paper must also include time that product is to be pulled should it not be sold. PIC advised that they will continue to use the paper and clipping method; end time was added. |
|
31
|
1
|
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 . Grilled vegetables, cooked asparagus, and prepared kale salads were tightly covered and stacked during cooling process. Ice completely melted in ice bath being used to cool Viennese sauce. CDI- All methods corrected; items moved to walk in freezer and completely vented. Discussed ensuring personnel are following through in implementing approved cooling methods. See chart for locations; time, and temperatures. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
to 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two squeeze bottles of oils and one container of salt in use at prep station in the back not labeled. Label as required.
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. One cake item brought in from local vendor at front counter for customer grab and go. Packaged cake does not have full ingredient label as required. CDI- cakes relocated; PIC was advised to have cakes labeled as required by rule or discontinue offering as grab and go. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Opened and in use boxes of canned items stored behind canned foods rack being stored on the floor. Stacked boxes of breads stored on the floor in the walk in freezer. Discontinue storing items on the floor. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. More than three employee's actively preparing foods with no hair restraint, one employee with hanging beard with no beard guard. CDI- employee's put on hair restraints. Provide beard guard. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on shelving and door tracks of equipment. Dust and web build up at various locations in facility. Cleaning is needed. |
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