| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw eggs stored in metal container on a shelf above RTE sauces. EHS did not observe any physical cross contamination. CDI- PIC was able to correct storage order. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed chicken par cooked and attempting to be cooled down in a low boy cooler. PIC stated the item is normally par cooked on the unit, cooled down on the unit and cooked again. EHS observed chicken to be raw in the center and cooked on the outside. PIC stated the chicken was par cooked only 10 minutes before the inspection to 115F. CDI- Item was cooked to 171F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed cabbage cut and attempting to cool in two low boy reach in units. The cabbage was at 51-55F during the start of the inspection. The cabbage was still 51-55F after 60 minutes during the inspection. CDI- PIC voluntarily discarded the cut cabbage and denatured it with bleach.
NOTE PERMIT states: The unit will report to the base restaurant (commissary) for the purpose of food preparation; where applicable; restocking supplies; servicing and necessary cleaning each day the unit operates. This includes the process of cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-REPEAT- Observed sauces made yesterday according to the PIC missing date labels. CDI- PIC was able to back date items. |
|
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 cut cabbage in large containers and covered attempting to cool. However, the TCS food did not meet the required cooling rate. CDI- PIC voluntarily discarded the cut cabbage and denatured it with bleach.
NOTE PERMIT states: The unit will report to the base restaurant (commissary) for the purpose of food preparation; where applicable; restocking supplies; servicing and necessary cleaning each day the unit operates. This includes the process of cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed cold holding equipment without ambient air thermometers. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 in use squeeze bottles and shakers without a label. |
|
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 split gaskets and hood lights in need or replacing. Split gaskets are noted on cold holding equipment and non-functional lights in the hood system. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed all cold holding, hot holding, and cooking equipment in need of cleaning do to food debris and grease build p. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed light shield over food prep surface busted. Repair. |