| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 cooked clam chowder cooling in walk in cooler since yesterday at 47F. PIC voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut tomatoes, feta cheese and other TCS foods overstacked cooling in flip top above 41F after more than four hours. PIC voluntarily discarded. VR no later than 11/22/2020 to ensure all TCS foods are cooling properly or permit action will be taken. -3- REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bucket of sanitizer not labeled. Observed two squeeze bottles of Q sanitizer with two distinctly different colors. CDI - PIC refilled from wall dispenser ensuring correct sanitizing solution in labeled container. -0- |
|
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 Observed deep tubs of clam chowder, heavy volume of TCS foods cooling in walk in coolers, stacked containers of quinoa cooling in reach in with lids in place, hot foods placed under cooling foods on speed rack in smaller walk in near cook line and TCS foods cooling in prep units. VR no later than 11/22/2020 to ensure TCS foods are cooling as specified above using methods that allow quick cooling. REPEAT -1- This item must be corrected at time of verification or permit action will be taken.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed heavy volumes of TCS foods prepared today cooling in walk in coolers without adequate air circulation around product to quickly cool. Cooling taking place in prep units, reach in units and flip top units not designed to cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fries and pita chips stored directly on floor in walk in freezer. No deliveries received today. -0- |
|
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 food employee with bracelet and another food employee with a bracelet and a smart watch on arm. -0- |
|
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 wet nested metal bowls and sheet trays stored on drying rack. -0- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on three door reach in cooler with charcuterie trays. REPEAT -2- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. Observed no tissue at toilets in women's restroom at beginning of inspection. CDI - PIC replaced tissue in stalls. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling away baseboard moulding under 3-comp sink. -0- |