|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
0
|
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 something classic prepared salads at 51F after a one hours time the salads were 51F. This is a cooling rate of 0. CDI- PIC voluntarily discarded the items. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT 3pts- Observed chicken tenders and chicken wings both at 50F in a display case dated two days ago, all other TCS items were at or below 45F in the case. Also observed cut tomatoes, cut cheese, and cut lettuce stacked above cold hold line on pans and at 50F. CDI- PIC voluntarily discarded the items.
NOTE: In 2019 all TCS foods must be held at 41F or below. If TCS foods are not 41F or below a violation of this rule will occur. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 REPEAT 3pts- Observed turkey and roast beef dated for 4/17. These items were 3 days past their expiration time/temp window. Observed two chubs of ham dated for 4/18. These items were 2 days past their time/temp window. Also observed 2 chubs of turkey without a date. CDI- All items were voluntarily discarded.
NOTE: A VR will occur no later than 5/5/17 to ensure facility is following proper date marking rules. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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- REPEAT- Observed artichokes (60F) and pizza sauce at 50F in a flip top. CDI- Both items were moved to a low boy to quickly cool. Also observed salads made by something classic cooling at 51F. These items were covered with little to no air flow to quickly cool. CDI- PIC voluntarily discarded the salads. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed a watch and a bracelet on employees while they were preparing food. |
|
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 pizza station gaskets split. |
|
47
|
0.50
|
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 cookline equipment, display case equipment, handles of equipment, and gaskets of equipment in need of cleaning due to food and grease build up. Clean items as often as needed to reduce and prevent build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed food debris build up in hard to reach areas. These areas include underneath and behind equipment. Also under racks in the walk in. Clean as often as needed to reduce and prevent build up. |
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