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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 |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scrubber in handsink. CDI PIC removed scrubber from handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food-contact surface of a scoop, plate, and plastic container with food debris. Ensure to increase cleaning frequency. CDI PIC removed items and placed at dishwasher to be washed properly. Repeat violation. Points were not escalated due to improvement seen in cleaning FCS. |
|
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 chicken soup, chili, and potato soup above 41F (see temp chart). PIC stated that items were pulled from the steam table around 10PM and placed in the walk in cooler to cool. EHS determined that items failed to cool properly due to improper cooling methods. CDI PIC voluntarily discarded soups and chili. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, and several containers of raw fish and raw shrimp cold holding above 41F (see temp chart). Ambient temp of seafood reach in unit was 61F. CDI PIC voluntarily discarded raw fish, raw shrimp, and cut tomatoes. Repeat violation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chili, potato soup, and chicken soup cooling in covered plastic containers and failed to cool properly (see violation #18). Observed large plastic covered containers of cut lettuce and spring mix cooling in the reach in unit and pull drawers. Observed gryo meat cooling in large covered plastic container. CDI PIC removed lids on containers and placed in the walk in cooler to cool and PIC volutarily discarded soups and chili. Repeat violation. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw shrimp and raw fish thawing in 3 comp sink filled with water. Ensure to use proper thawing methods. |
|
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 plastic containers wet stacked. Ensure to allow air drying before stacking. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed seafood reach in/flip top unit with an ambient temp of 61F. PIC stated they will discontinue use until unit is fixed. Verification required in 10 days. |
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