| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many stacked dishes stored as clean above 3 comp sink sticky to touch, with grease, date mark residue, and/or food debris remaining.
CDI- All unclean dishes re-w/r/s. (-1.5) |
|
20
|
1.50
|
Proper cooling time & 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 sliced cabbage in tied bag prepped yesterday which was 48F inside WIC, and failed to cool properly.
CDI- Cabbage voluntarily disposed. (-1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed portioned shrimp sauce made yesterday in mini cooler at front near registers at 55F.
CDI- Shrimp sauce voluntarily disposed. EHS informs PIC that unit temperature must be lowered to maintain foods at 41F or below, or shrimp sauce can begin at 41F or below in walk in, and be placed on 6 hour TPHC once brought to cooler. (-1.5)
TPHC procedures must be followed to use time:
1. Maintain written procedures (provided by EHS in inspection)
2. Ensure shrimp sauce begins at 41F or below, or from ambient ingredients in commercially sealed packaging which was just opened, and not above 70F.
3. Mark items for time; 4 hours if starting at ambient or food will exceed 70F at any time, and 6 hours if food starts at 41F or below and will NOT exceed 70F.
4. PIC ensures disposal of all remaining when the time window is elapsed. |
|
33
|
0
|
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 large bagged sliced cabbage which failed to cool overnight in walk in cooler. EHS explained to PIC that densely filled bags tied off prevent cold air from reaching the food to lower its temperature. Cool foods in shallow, unlidded containers, so cold air can circulate.
CDI- Cabbage with failed cooling rate voluntarily disposed, cooling methods discussed with PIC. (-0) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed cooked shrimp thawing at prep sink in undrained container and shrimp at 73F.
CDI- PIC ceased thawing, applied ice bath, rapid cooled shrimp in walk in cooler. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed large handled jug floating inside a container of shrimp sauce for portioning. EHS advised PIC to procure ladle and not use a utensil that becomes submerged in the product.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed one knife stored with blade between wall and prep table.
CDI- Knife removed, washed and sanitized. (-0.5) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed severe grease residue accumulation on metal rack where clean dishes are stored above 3 comp sink. EHS advised PIC to deep clean and maintain frequency so clean dishes are not recontaminated after washing. (-0.5) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed mini cooler with data plate stating it is for commercially packaged beverages only holding house made shrimp sauce which could not be maintained at 41F or below. EHS advised PIC not to use mini cooler for cold holding house-made food. Same food as last inspection was observed out of compliance inside cooler. (-1)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed one cutting board on clean dishes rack with severe scoring, no longer cleanable.
CDI- PIC voluntarily disposed board. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles.
Observed rolled up wiping cloth in between baffles of ventilation hood above the flat top in serving area at front. PIC stated that grease will drip down into food if rag is removed. EHS advised PIC to alert Fire Marshall at next inspection of grease accumulation issues and ask to be advised if there are any blockages or problems with poor repair in the hood and ventilation system. Ensure grease does not contaminate food or equipment. No contamination noted in inspection. (-0) |