| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in front serving line and one pan of cooked vegetables in a hot box hot holding below 135F (see chart). CDI- products were reheated to above 165F or discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS food items in a 2-door reach in cooler cold holding above 45F (see chart). CDI- some products were discarded while others were transferred to additional cold holding units for cooling. VR required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chaffing fuel canisters stored above food items on a dry storage shelf near the walk in freezer. CDI- storage rearranged. |
|
31
|
1
|
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 Observed chopped lettuce cooling in a high volume bag while closed change in temperature from 53F at 11:20AM to 51F at 12:00PM. CDI- product was transferred to a shallow pan and left uncovered to promote faster cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility did not have a thin probe thermometer on site for measuring temperatures of thin food masses. VR required. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of restaurant propped open for entirety of inspection. No insects or other pests were observed in the establishment today. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mayonnaise buckets and one sack of onions stored on the floor in the kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a 2-door reach in cooler with an ambient air temperature of ~51F after several minutes of monitoring. All TCS foods were removed from the unit and transferred to other cold holding units or discarded. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several damaged/missing floor tiles around the 3 compartment sink and walk in cooler doorway. |