|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
RISK CONTROL PLAN IMPLEMENTED
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no active managerial control by ensuring TCS foods are held under temperature control. CDI - Manager has been placed on a Risk Control Plan. Temperature logs for all cold-hold equipment shall be completed twice daily and submitted to EHS by the end of each week. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially packaged cheese sauce at 95 degrees. Item had reached the 2-hour time limit. CDI - Item was voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-DAY VERIFICATION REQUIRED
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the main prep cooler holding foods at 43-45 degrees. Observed the walk-in cooler at 50 degrees. Establishment has voluntarily closed until units are repaired. All TCS foods in the prep cooler and walk-in cooler were voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-DAY VERIFICATION REQUIRED
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the majority of cold-hold equipment not working properly during inspection. Main prep cooler and walk-in cooler were above 41 degrees. (See Temperature Log) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen French fries stored on a counter. CDI - Items were brought to the walk-in freezer. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with a bracelet and one with a watch. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed highly stacked cups and lids at the check out counter. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a prep cooler and walk-in cooler not working properly. Observed a large leak coming from inside of the prep cooler. |
|