|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deep and covered greens keeper tub of lettuce at 60 degrees in walk in cooler that had been cooling approx. 6 hrs acording to PIC and the time marking on the tub. CDI- Tub of lettuce voluntarily disposed of by PIC. PIC is revising cooling procedure for lettuce and writing a procedure for employees to follow. Will follow up that a proper procedure is in place and being followed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed make table holding mixed greens lettuce at 50 degrees, all other TCS foods in make table borderline cold at 46-47 degrees including but not limited to: sliced tomatoes, chicken salad, and iceberg lettuce (repeat). Appears make table not proper working. Lettuce that had been placed in make table 1 hr earlier, was moved to working cooler and fresh lettuce at 41 degrees placed on mae table. Maintain foods cold with ice baths until unit can be serviced. Will follow up that unit is properly working. |
|
21
|
1.50
|
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 buffalo chicken dip made more than 24 hrs ago not date marked. CDI- PIC voluntarily disposed of dip as date of prep could not be verified. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of chlorine sanitizer at dish machine reading above 200 ppm on test strip. Chlorine sanitizer should be 50-200 ppm to be effective, verify using test strips. CDI- Sanitizer made to proper strength. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 Lettuce being improperly cooled in a very deep tub with a tight lid. (repeat) CDI- Improperly cooled lettuce voluntarily disposed of by PIC. Reviewed proper cooling methods with PIC, will follow up on cooling procedure. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and salad bowls tight stacked while wet. (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 fridge and freezer on cookline near wing hot hold box with bulbs not protected and not shatterproof.
6-303.11 Intensity-Lighting - C Provide proper lighting to food storage areas. Observed low light conditions in walk in cooler, ceiling light non functioning. |
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