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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and calamari stored above RTE items such as dressings and sauces in a front reach in cooler unit. Ensure that raw food products are not stored over any items that are ready to eat. This includes dressings and sauces, as well as already cooked items. Items were moved to a separate cooler unit in the rear of the facility. |
|
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 two brisket pans that wer reported to have left the oven at 11am according to PIC. Items were observed to be from 70F in some areas up to 115F in others. Items had been cooled in large containers and covered with slightly vented plastic and tin foil. Facility should use an alternate cooling method such as a sheet pan/speed rack set up, or an active cooling process such as an ice bath or leaving the item in the freezer for the initial cooling time. Items discarded. Cooling parameters require that items are cooled from 135F to 70F within 2 hours, which had been exceeded and necessitated immediate discard as the food product had been in the temperature danger zone for too long. |
|
21
|
0
|
Proper date marking and 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 one pan of precooked chicken wings in a reach in cooler units. Item was dated for 5/18/17. This would mean that the item had exceeded date marking requirements by 1 day. 7 days of storage is allowed for items kept 41F or less, but that time period includes the day of preparation. Therefore, an item prepared on 5/18/17 would be required to have been discarded on 5/24/17. Item was discarded |
|
31
|
0.50
|
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 briskets cooling in tall, large containers that lacked proper air flow. Facility should use sheet pans, utilize the freezer unit for initial cooling time, or use another effective method. Items were discarded. |
|
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 one PIC wearing a watch, observed the other PIC with a rubber band around the wrist. No such accoutrements are allowed in a kitchen setting, unless the wearer is not handling food, utensils or any other food service related items. |
|
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 several flip top unit lids in disrepair. All gaskets and other items had been repaired since last inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee possessions stored around the food prep areas, including water and drink items. These items should be kept in a designated area, away from any food service related materials. If employees wish to keep a beverage container equipped with a lid and a straw, they may keep such items on the lowest possible shelves, and where they do not have a risk of contaminating nearby food service materials if spilled. Employees are still not allowed to eat or drink in active food preparation areas. |
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