|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 cheese sauce cooling in ice bath at rate of .05F degrees per minute in first part of cooling. CDI: Item rapidly reheated to 168F and then cooled. Observed creole sauce cooling in ice bath at rate of .25F degrees per minute in first part of cooling. CDI: Item was rapidly cooled with a method change. Ice added to cool product more quickly. REPEAT VIOLATION |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed buttermilk stored on ice above 45F. Observed ground beef logs, lamb, and burgers stored on bottom of reach in cooler above 45F. CDI: Items voluntarily discarded. Education about making an ice bath in which ice is formed up and around product given to staff for the buttermilk at the fryer. Education given about ensuring proper air flow thorughout reach in cooler by not over filling in order to maintain temperature throughout unit. REPEAT VIOLATION |
|
31
|
1
|
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 large quantities of creole sauce and cheese sauce cooling in ice bath. Products are very thick and will require active stirring and/or use of ice wand with the ice bath if this method is to be used. CDI: Ice added to creole sauce to continue cooling. Cheese sauce voluntarily reheated, then cooled with ice in smaller containers and stirring. REPEAT VIOLATION |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil stored at grill area with no label. CDI: Item labeled. All other squeeze bottles were properly labeled today. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies at server station near kitchen entrance. PIC advised to contact pest control. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 in use grill utensils stored in 1/6th pan of water on line at room temperature. CDI: Utensils removed and taken for washing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in walk in beginning to rust. REPEAT VIOLATION
ALL PREVIOUS VIOLATIONS CORRECTED. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed employee manually washing dishes. Rinse solution had layer of oil and some debris in it. Sanitizing solution had some debris in it. CDI: Employee drained compartments, scrubbed sinks with soap, rinsed sinks, and then refilled to continue washing dishes. Employee educated on signs of when to change the solutions in order to have effective dish washing. |
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