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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 |
|
|---|
|
18
|
0
|
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 41F. -P Observed large plastic container of chicken breast in the walk in cooler holding above 41F, see temperature chart. Through conversation with PIC, whole chickens were cooked last night and the breasts were removed and put into plastic container in walk in cooler to cool down to make chicken salad. Chicken breasts were placed in large, deep plastic container with lid tightly secured and placed into the walk in cooler to cool over night. CDI- chicken breast voluntarily discarded during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products prepared this morning placed directly into low reach in units behind display case holding above 41F, see temperature chart. Observed grab and go sushi products prepared this morning placed directly into cold holding customer grab and go area holding above 41F, see temperature chart. CDI- prepared products (10-15) containers of potato salad, pasta salad and baked beans were brought to walk in cooler to rapidly cool to 41F or below before being placed in reach in unit. All prepared sushi (10-15 containers) were brought to walk in freezer and blast chiller to rapidly cool and place back in cold holding area. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 multiple products without a date in the prepared foods display case, including Italian sandwiches and turkey sandwiches. PIC was able to identify prepared date by referencing log sheet, allowed to properly date food.
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 multiple products labeled 9-2 (chicken cutlet, twice baked potato), turkey burger labeled 8/25, chicken Florentine labeled 7/18, orzo pasta labeled 8/29. PIC referenced log sheet and was able to provide correct date for each product, no product had exceeded time/temperature. VR by 9/19/21 to ensure facility has a working date marking system in place and the system is being followed by employees. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 several covered plastic containers of prepared foods (pasta, potato salad, beans) cooling in reach in unit during inspection. Observed sushi rolls cooling in customer grab and go area. Observed large plastic container of chicken breast improperly cooled from previous night thickly stacked in container with lid on top. CDI- prepared foods brought to walk in cooler to rapidly chill. Sushi brought to walk in freezer and blast chiller to rapidly cool. Chicken improperly cooled from last night was voluntarily discarded. Proper cooling methods discussed, discussed utilizing blast chiller and using shallow/vented pans for product, ensure product is 41F or below before placing lid on. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked in the cold prep room and behind the main deli display area. |
|
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 sliding doors at sushi area that were damaged. Observed deli wrapping equipment damaged, plastic sheet ripped and damaged. PIC stated he has replaced other piece of equipment. |
|
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. Observed minor black buildup on gasket in reach in unit in the cold prep room. |
|
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 walls behind reach in unit in the cold prep room that were damaged, paint chipping. |
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