|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. P Observed food employee handle ready to eat foods directly after handling raw chicken, without washing hands between both tasks. CDI, food employee corrected by instruction. Food employee returned to remove gloves and wash hands. |
|
18
|
1.50
|
Proper cooling time and 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 45F. -P Observed queso, and cooked fajita mixed vegetables above 45F. PIC stated both foods were prepared more than 24 hours prior to inspection. Foods were placed in 5 gallon buckets to cool. Items did not reach 45F with in 6 hours. CDI, PIC voluntarily discarded foods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in flip top at service line holding temperature above 45F. Foods were placed in the flip top at 11 am. CDI, foods placed on TPHC along with hh unit. Hot holding unit is currently on TPHC. Ensure foods reach 45F before placing on TPHC. |
|
21
|
0
|
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 foods such as queso, salsa, and cooked vegetables without date marks, items cooked more than 24 hour prior to inspection. CDI, items dated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked vegetables, and queso cooling in tightly covered 5 gallon buckets in walk in cooler. Items were placed in walk in cooler to cool more than 24 hours prior to inspection. CDI, PIC voluntarily discarded items. |
|
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 some working containers without identifying label. |
|
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. Observed equipment with some build up of debris throughout, between equipment and in coolers. Improvement. |
|