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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 |
|
|---|
|
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 41F. -P Observed curry lentil soup after 2 hours, above 70F. CDI: Item rapidly reheated to 189F and cooling process restarted. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk at bar holding at 47F in reach in cooler. All other items were below 41F. CDI: Product voluntarily discarded. Product must be placed on TPHC or properly cold held, even during rush times. Observed tomato aioli at 65F in prep top cooler. Employee stated it was held on the counter during the rush. Environmental Health Specialist (EHS) recommends holding item on TPHC or in the cooler during service. Observed several items above 41F but 45F and below in prep top coolers in bistro area. Items are used daily and changed several times a day. At the end of the day, products are not carried over. Products allowed to remain in coolers. EHS suggests having coolers serviced, and then turned down if necessary to maintain 41F. Items in reach in part of prep top were 41F and below. REPEAT VIOLATION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 curry lentil soup cooling in walk in and then was moved to the blast chiller. Item was in a deep container in the walk in. At two hours, product was still over 70F. REPEAT VIOLATION Some improvement from last inspection as item was being cooled with approved cooling method, however, the process was not "tested" to ensure it would work for that product. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruit purees stored on floor in walk in freezer. CDI: Purees put on crate. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 wet stacked pans stored as clean. CDI: Items rewashed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 some dust build up on wall at dry storage hallway. REPEAT VIOLATION Significant improvement from previous inspection. |
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