|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with their bare hands after handwashing.
2-301.14 When to Wash - P - Observed employee adjust mask on face but not wash hands. CDI by instruction. |
|
18
|
0
|
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 41F. -P - Observed recently prepared cut tomatoes cooling from 9am according to PIC and at 45 degrees F at 1:15pm. CDI, tomatoes voluntarily discarded by PIC. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed baked potatoes hot held at 82 degrees F. CDI, baked potatoes voluntarily discarded by PIC. |
|
20
|
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 feta cheese at 44 degrees F, cheese 2 at 47 degrees F in prep cooler. Observed shrimp and chicken on upper compartment of breading station above 41 degrees F. CDI, items recently placed in unit according to PIC and relocated to shallow containers to rapidly cool in walk in cooler / freezer. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Observed quat sanitizer bucket testing over 400ppm as registered by test kit. CDI, sanitizer manually diluted to required concentration. |
|
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 several items such as cut tomatoes, blanched onion and mushrooms recently prepared and cooling in prep coolers. CDI, cut tomatoes voluntarily discarded and onions and mushroom relocated to rapidly cool. Repeat. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield hanging from ceiling in ceiling light in dry storage area. |
|