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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 |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (P) (Pf) Person in Charge; Person in charge shall ensure that cooling of foods is being done correctly, food contact surfaces are being sanitized, cooking temperatures are correct. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P); Lemon cutter and lettuce cutter were put away as clean but were visibly dirty. Thoroughly clean all equipment after use. CDI-Both were taken to be washed, rinsed and sanitized.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf); Employee was skewering raw shrimp on prep table and did not clean and sanitize after use. Sanitize food contact surfaces after use. CDI-Prep table was cleaned and sanitized. Employee speaker and cell phone were stored on the prep table and cutting board. Store employee items separately and sanitizer surfaces after contact. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking (P) (Pf); Shrimp was taken off the grill and was checked at 125 to 131 degrees. Cook shrimp to 145 degrees. CDI-Shrimp was cooked to 156 degrees. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P); Cut lettuce was prepared at 10:10 according to the time label. When checked after 2PM, the lettuce was 44 degrees in 1 bin and 42 degrees in another bin. Ranch dressing time labeled at 9AM was checked after 2 PM and was 46 degrees. CDI- After 20 minutes in the freezer, the lettuce was 40 degrees. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf); Cooling lettuce and ranch dressing was stored in a full large bin. Divide lettuce into smaller portions for cooling. The lid may be turned to the side to help with faster cooling. Use metal pans to cool foods, freezer, cooling paddles, lids to the side and single stacked pans to cool foods. Repeat. Ensure cooling foods begin cooling/are recorded and time labeled at 135 degrees. Repeat. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Some wiping cloths were stored in sanitizer of low concentration. When sanitizer was dispensed from the main supply, it was about 100 ppm Quat. Maintain sanitizer in use for wiping cloths at 200-400 ppm Quat or as indicated by manufacturer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C); Tongs used for food contact use were stored on the fire suppression system. Store tongs and utensils on a clean and dry surface, in water of 135 degrees or higher. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C); Repair floor by the walk-in freezer threshold, by bulk ice machine near office. Walls in the walk-in meat cooler were peeling paint; repaint and make walls smooth and easily cleanable. Repair door frame in meat cutting room (by the hand wash sink). Clean walls by clean dish racks. |
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