| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 container of rice above 41F (see temp chart). PIC stated that rice was made the night before and placed in the walk in cooler to cool. EHS determined that rice failed to cool properly. CDI PIC voluntarily discarded container of rice. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw shrimp, and raw beef cold holding above 41F (see temp chart). Ambient temp of grill reach in unit was 51F. CDI PIC voluntarily discarded TCS foods above 41F and stated unit will not be used until fixed. Verification in 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 a large covered plastic container of rice that failed to cool properly. PIC stated that the rice cooled with the lid on in the walk in cooler. CDI PIC voluntarily discarded container of rice and EHS discussed proper cooling methods. |
|
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 several employees wearing wrist bracelets and watches while prepping food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed chlorine sanitizer bucket cloudy. Ensure to replace chlroine sanitizer buckets when soiled. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils (rice scoop, spatula, etc.) stored in a container of water with temp of 68F. CDI PIC placed utensils at the mechanical dishwasher to be properly cleaned. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked. Ensure to allow proper air drying before stacking. |
|
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 grill reach in unit not maintaining cold holding temperatures properly for TCS foods. Ambient temp was 51F. PIC stated unit will be serviced and all TCS foods were vountarily discarded (see violation #20). |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (gaskets, reach in units, handles of equipment, etc.) with food debris build up. Ensure to increase cleaning frequency. |