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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 |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
General Comment:2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF All signed copies of employee health agreement are being held at corporate office; only blank copies available on site. CDI - Blank copies resigned by food emplyoees during the inspection. Remember to maintain signed copies on site. |
|
18
|
1.50
|
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 45F. -P Three large conatainers of pulled chicken still at 60F in walk in cooler; prepared the night before. CDI - Containers of pulled chicken disgarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment:3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in steam table mounded above the chill line; rice on top at 109F. CDI - Food employee removed rice theat was above the chill line; rice below chill line is at 139. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment3-501.15 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 Stuffed avocados cooling on a sheet pan with a tight fitting lid. CDI - Lid was removed until product is below 45F. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entering the kitchen, one food employee was not wearing any head covering while preping vegetables. CDI by instruction. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop with no handle stored in bin of sugar. CDI - Scoop removed. Replace with handled scoop. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Multiple knives stored in gap between prep coolers; this location cannot be easily cleaned. CDI - Knives were sent to dish area to be washed. Store knives on cutting board or on magnetic strip; these areas can be easily cleaned. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
General Comment: 4-501.11 Maintain equipment in good repair. Plastic bins used to store dry goods are cracked. Replace these.Walk in cooler temps are high. Unit is holding but struggling to cool prepared foods. PIC called a repair technician; tech will be out by end of day. Until cooler is adjusted, cooling should take place in walk in freezer.VR - Will return with in 10 days to verify correction. |
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