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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 45F. -P Observed a large, covered, and densely packed container of cooked chicken bones from yesterday at 53F in the walk in cooler. A turkey chunk that was cooked yesterday was also in the walk in cooler tightly wrapped in plastic, the center of the turkey was 46F - 47F. Ensure TCS foods cool within the proper parameters. CDI (corrected during inspection)- Chicken/chicken bones and turkey voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and Brunswick stew holding below 135F in the hot prep line unit. Brisket was holding below 135F in the to-go hot box. Ensure all TCS foods in hot holding are held at 135F or above. CDI- Mashed potatoes, Brunswick stew, and brisket reheated to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several containers of pulled chicken and collard greens dated 11/28. The pulled chicken had been cooked yesterday and put on sheet trays to cool. The chicken was then dated with the date it was portioned into smaller containers rather than the day it was cooked. The collard greens were moved from large containers to smaller containers. The date they were moved to smaller containers was placed on the greens rather than the date they were prepared. Ensure all employees are aware TCS foods must be dated with the date they were prepared. CDI- Collard greens and pulled chicken dates changed to 11/27. |
|
31
|
0
|
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 chicken bones that were cooled in a large, covered, and densely packed container. A large turkey chunk was cooled in tightly wrapped plastic wrap. Chicken and turkey were both still above 45F from last night. Ensure proper cooling methods are used for TCS foods. |
|
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. Observed one container of seasoning with a plastic cup stored inside. Only a scoop with the handle above the food can be stored inside the container. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris/residue build up on the interior/exterior of the reach in freezer, shelves throughout facility, below the stove, and the table and shelves beside the deep fryer. Detailed cleaning needed on equipment throughout facility and cleaning frequency increased. |
|
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 significant food and residue on the wall behind the racks of clean dishes in the ware washing area. Wall is in need of cleaning. |
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