|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese and other TCS foods cold holding in reach in cooler at 44-47F. Ambient air temperature began to rise during inspection. Observed freshly cooked sausage placed on top of cold turkey sausage bringing temperature of cold product up to 56F. CDI - PIC moved TCS foods from RI back to walk in to cool and contacted technician for service visit. PIC stated this unit struggles in summer to maintain temps. PIC voluntarily discarded hot turkey sausage and cooled remaining cold sausage. -1.5- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 baked chicken cooling at room temp since beginning of inspection at 80F at 9:30A. CDI - PIC moved chicken to walk in cooler and monitored closely for cooling. -.5- |
|
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 low shelf on the left immediately inside walk in cooler door less than 6 inches off floor with deli salads present. -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 food employee with bracelet on arm. -0-
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without effective hair restraint plating oatmeal and wrapping sandwiches for customer orders. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths used for wiping cutting board in front of prep unit also being used for wiping hands between orders and stored on cutting board. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to go clam shell containers and soup bowls stored with food contact surface facing up. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on both doors of reach in cooler with ambient air temperature at 42-43F during inspection. Repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on vent and fan at kitchen entrance ceiling. -0- |
|