|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not monitoring cold holding and cooling methods. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomiting and diarrhea event. CDI, EHS discussed procedures with PIC. |
|
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 green beans cooling overnight cold holding above 41F. CDI item discarded by PIC.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salad cooling overnight cold holding above 41F. Item discarded by PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chili, egg salad, pulled pork, green beans and salad cold holding above 41F. Observed internal temperature of 45F of walk in unit. CDI, items discarded by PIC. |
|
23
|
1.50
|
Proper date marking & 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 containers of chili with date mark of 10/1. CDI, item discarded by PIC. |
|
33
|
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 green beans and salads cold holding above 41F after cooling overnight. PIC states items were prepared last night and placed in walk in without temperature monitoring. CDI, items discarded by PIC. EHS discussed methods with PIC, including monitoring temperature while cooling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed internal temperature of walk in cooler at 44F-45F. CDI, equipment repaired during inspection. Observed internal temperature at 39F by end of inspection. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing-Pf. Observed no irreversible indicator for high temperature dish machine. CDI, EHS explained requirement to PIC. |
|