| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Manager was not able to provide parasite documentation for salmon served cooked to order upon request. CDI - Manager provided documentation by end of inspection from Sysco Provider. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Bar glass machine providing 0 ppm. CDI - Sanitizer primed and able to provide at least 100 ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy pink and black build up on white shield inside ice machine. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso reheated to 128F for hot holding on steam table, within 2 hours. CDI - Placed back onto stove for further reheat to 165F and above.
Observed Mac & cheese mix reheated to 118F after 2 hours. CDI - Discarded. |
|
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 41F. -P Observed Mac & cheese mix cooling in WIC at a 0.04 cooling rate. CDI - All items stirred to accelerate cooling. |
|
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 Queso and onions holding above 41F in the walk in cooler from previous day - see temp chart. CDI- Discarded
Observed shredded chicken, buffalo chicken dip, and sausage gravy holding above 41F in flip top unit - see temp chart. Kitchen manager stated they were holding from the previous day in unit. CDI - 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. Cold air must flow around product to remove the heat. -Pf Observed Mac & cheese mix, queso, and sausage gravy cooling in pans on speed rack with no active stirring. Fat layers trapping heat in product. CDI - All items stirred to accelerate cooling and achieve cooling methods. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of broccoli stored on floor of kitchen under prep tables. Observed boxes of raw chicken stored on floor of walk in cooler. |
|
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 plastic container without handle stored inside dry product. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers on the dish rack. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items stored On floor of storage area. |