|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks.-Pf Observed rack in front of hand sink near dish machine. CDI: rolled away from in front of sink. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Ensure all cooked, cooled onions & mushrooms are re-heated to 165F, rapidly prior to placing in hot hold - P Observed onions and mushrooms in hot hold (@ grill) which were not completely hot (enough) throughout; temp ranged from 90F (onions) & 80F (mushrooms) at top of the pans, to 135 at the bottom of the pans. CDI: Items (in place < 2hrs) were re-heated on the grill - temp >165F |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in flip top (nearest hot hold) & several items in flip top (nearest grill) and all TCS items in reach-in (in front of ice machine)>41F. CDI: Items placed in flip top units between 10-10:30, therefore, taken to reach-ins for cooling. Items from reach-in voluntarily discarded. (Repeat) Recheck temp @1:55: lettuce= 41F, mac salad = 41; slaw = 45 (checked at 12:30 pm was 50F; voluntarily discarded)
Compliance visit necessary to ensure flip top and reach-in are holding TCS foods
|
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time window has expired. -P Observed large container of slaw with date 10/07. CDI: Item was voluntarily discarded. (Repeat) |
|
31
|
0.50
|
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. -Pf Observed many items such as sliced cheese, lettuce, slaw, cut tomatoes which were prepared and placed in large batches (some with tight lids/covers) placed in flip top units and reach-in units to cool. CDI: the items which met time parameters were placed in the walk-in or reach-ins, uncovered to cool |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources. Observed large hand-held mixer stored directly on apples, hand-held egg slicer in leaf lettuce and bowl in beans. CDI: Items removed, apples to be washed prior to prep, lettuce discarded, beans discarded because of temp |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning needed for vent covers (ceiling). Observed dusty vents and ceiling tiles |
|