|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw ground lamb stored on shelf above raw salmon in walk-in cooler. Raw animal products must be stored according to final cook temperatures. Do not store ground lamb above fish. CDI - Food storage order corrected. 0 pts. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Spinach triangles were cooked at 11AM and half of the triangles still measured above 70F at 1:30PM. TCS foods shall cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Spinach triangles above 70F were discarded and the remaining triangles were put on a sheet pan in the walk-in cooler. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Cooked fries in bus tub were not time stamped. Follow time as a public health control procedures and label the start time for the fries and discard any remaining fries after 4 hours. CDI - Time sticker placed on tub. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Container of spinach triangles measured 48-80F after cooling for more than 2 hours. Do not use sandwich units or prep units to cool. Use walk-in cooler and spread out TCS foods to rapidly cool the food within the cooling parameters. CDI - Spinach triangles above 70F were discarded and remaining triangles placed on sheet pan and moved to walk-in cooler. 0 pts. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF - Establishment's thermometer is not working and is possibly out of batteries. VR - Verification required within 10 days that establishment has a working thermometer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Clean metal pans stacked while still wet. Air dry utensils before stacking. 0 pts. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Employee washing dishes in wash solution at 96F. Maintain the wash water solution at 110F or above. CDI - Hot water added to solution. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Employee cell phone stored on shelf and was touching parchment paper. Employee personal items shall be stored separately from single-use and single-service articles, food, or clean utensils. |
|