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|
| 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 Observed cooked beef stew prepared at 10:30 AM cooling at 103F in walk in at 11:45. Product was placed in freezer and reached 88F by the end of two hours. CDI: Product was voluntarily discarded. See #31 for additional information. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced ham, turkey and cheese at sandwich prep area over stacked and holding at 53F. Observed cheese in walk in holding at 78F due to close proximity to cooling beef stew. Observed brie stacked too high in cheese case and holding at 46F. Bottom layer was 41F. CDI: Top portion of each sandwich product was removed and sent to walk in for cooling, and cheese in walk in was coluntarily discarded. Brie was removed from case and placed in reach in to cool below 45F. |
|
21
|
0
|
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 an unlabelled ham chub and a turkey chub with a discard date of 12/16 in Boar's Head display case. CDI: Both chubs were voluntarily discarded. |
|
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 Observed beef stew (cooked) cooling in a tightly wrapped, deep container in the walk in cooler. CDI: Product was placed in sheet pan and placed in freezer to facilitate rapid cooling, but product ultimately did not make cooling parameters and was voluntarily discarded. REPEAT. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled oil and vinegar squeeze bottles at sandwich prep area. REPEAT. |
|
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 gasket on sushi reach in torn and in need of replacement, as well as one of the doors to Boar's Head case damaged and in need of repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed prep sink across from three compartment sink and hand sink at pizza station beginning to come loose from wall. Re-caulk as necessary to seal properly. |
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