|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken out of temperature in the hot holding box. Refer to temperature chart. CDI - educated PIC about proper hot holding temperatures. Reheated product to proper temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product overstacked and out of temperature at the sandwich prep area. Refer to temperature chart. CDI - went over procedural methods with PIC and food employees. Store food below the fill line in each container. After preparing the deli meats, wrap in wax paper, blast chill, then store in container in the pull out drawer for a full refrigeration. Pulled items to blast chiller and store properly. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed acidified sushi rice in blue container has been prepared over 24 hrs ago (prepared yesterday 6.21.18) and food employee is using this rice for sushi that is rolled today at 6.22.18. CDI - educated PIC and food employee about HACCP plan, specifically step 12 which states to hold sushi rice in temperature danger zone or use it within 24hrs. Discarded rice that was cooked yesterday along with the sushi rolls that were assembled with yesterdays rice. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs with food contact surface exposed to contamination. CDI - put them in container to protect from contamination. |
|
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. REPEAT VIOLATION. Observed wet stacked items in the dish pit. Advised to allow items to air dry. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on gaskets at the sandwich prep area pull out drawers. Advised to clean. |
|
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 floor to wall joint coming apart by the oven. Advised to repair. |
|