| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed ground beef stored directly next to whole muscle beef. Separated during inspection to correct.
3-302.11(A) Separate the different types of raw animal foods. -P |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Observed veggie soup that had been cooling since yesterday afternoon and it still had not fallen below 45F in the middle of the product. The exterior of the product is 45 and the interior was 47-48F. Product discarded during inspection.
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 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
Observed the flip top cooler not holding at 45F or less today. Foods were stocked 30-45 minutes prior from the walk in and once found out of temperature the PIC put them in the blast chiller until they fell to 45F or less.
Do not use this unit until repaired. Vr on or before 6/24.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed smoked salmon that was stored at >45F today and it was past 4 days- discarded during inspection. Observed red pepper aioli, tomato vinegarette, and peanut sauce that was stored at 41F and had been made >7 days prior- discarded during inspection.
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 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed veggie soup that had cooled over night in a deep portion, stored inside of a plastic, tightly covered container.
Discarded to correct.
Use blast chiller to get product to 45F or less and then store in the walk in cooler. Other methods such as shallow portions, metal pans, stirring, and uncovering are acceptable methods as well.
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 |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation - C
Observed fly strip over prep table today- removed during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wet wiping clothes on the counter and observed many employees with cloths around their waist which they wiped their hands on.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed dishes being towel dried instead of being air dried.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed torn gaskets on two units. Observed rusted shelving in the walk in.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed low lighting in the walk in cooler and some prep areas.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |