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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 |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drinking from an open cup in food service area. CDI- PIC corrected employee to use covered cup with a lid and a straw. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above pasteurized liquid eggs in dining room station #3. CDI- Raw shell eggs removed from cooler. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed facility non-continuously cooking chicken, with partially raw chicken being chilled to be reheated at a later time. Facility not following required steps for non continuous cooking including maintaining cooling/ reheating log sheet and labeling "par" cooked food to indicate it is still raw. CDI- Emailed PIC a non continuous cooking log sheet with info from food code, facility must have procedure approved before continuing their non continuous cooking procedure. Will follow up with PIC to determine if procedure can be approved. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Obseved facility initiate a cooling procedure for med well cooked steaks. PIC said they prefer to re-heat these steaks back to med well for hot holding. Food code only allows foods to be reheated for hot holding to 165 unless its specified by customer. Facility needs to revise steak cooking/ cooling/ reheating procedure. CDI- PIC said they will hot hold cooked steaks min. 130 until sold. Observed all reheated steaks above 165 from oven. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed a tofu and rice noodles in walk in cooler held more than 24 hrs ago not date marked. CDI- Foods voluntarily disposed of.
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 two pans of date mark required foods with 9 and 10 day old date marking one was cut tomatoes held for stock and one was cooked artichokes. CDI- Out of date foods voluntarily disposed of. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 instances of foods actively cooling in stacked and tightly covered pans in walk in cooler and in fridge. CDI- These foods were ventilated and placed into blast chiller to ensure they reached proper cooling time/ temp requirements. |
|
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 reach in freezer at grill dining station with build up of ice needing service. Reach in cooler in this station has peeling and rusted racks needing replacing soon. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed all quat test strips to be expired. Provide non-expired test strips. Will follow up within 10 days.
General Comment: 4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine in process of repair, was not operable. Dish machine was repaired and observed properly sanitizing by end of inspection. |
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