|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pimento cheese cooling at a rate of .017F/min. CDI: Product was spread out onto thin pans for cooling in walk in. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items above 41F in various coolers including chicken thighs, chicken wings, steaks, special sauce, and lettuce. All other items in coolers were 41F and below. Facility has regular temp logs and items had been out less than 4 hours. CDI: Lettuce voluntarily discarded. Othere items rapidly cooled. REPEAT VIOLATION Overall good control of temperatures are in place. Previous violation corrected. Facility has established cold holding logs and is filling them out, as well as doing regular temperature taking. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken wings date marked 10/22 and potato wedges date marked 10/21. CDI: Product voluntarily discarded. PIC stated that pans had not been changed, but product was cooked yesterday. Observed chipotle mayo date marked 10/17. CDI: Product voluntarily discarded. REPEAT VIOLATION |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no pre-written list of items held on TPHC, per company TPHC policy. CDI: List made. |
|
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 romesco and pimento cheese cooling while tightly covered in the walk in. Observed tomatoes and romaine cooling in reach in cooler while tightly covered. CDI: Romesco separated and cooled in smaller portions in walk in. Pimento cheese cooled in an ice bath and then moved to thin pans. Tomatoes and romaine moved to the walk in. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler door on prep top on line |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment throughout facility in need of cleaning including the insides of refrigeration, around handsinks, on shelving, and gaskets/tracks of coolers. REPEAT VIOLATION |
|
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 walls around handsinks and equipment with food debris and in need of cleaning. Observed towel and soap dispensers in need of cleaning. Observed hood in need of cleaning. |
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