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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 |
|
|---|
|
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 items in walk-in that connects toa door next to prep line with items that were above 41F but below 45F large quantities of food such as feta cheese, tomatoes, pico, lettuce. Items were prepared this morning and were covered and stored. CDI-PIC uncovered items to allow to cool properly. Ambient air temp of walk-in was 39. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot box in grill station not holding temperatures at 135F or above. Hot box was saying 170F and thermometer gauge never moved. Rice 120, beef 112, chicken 121, lentils and meatballs had just come out of oven and were in range but allowed items to sit in hot box for 15mins. Went back to temp and items had dropped 5F. CDI-PIC put items on time from time of cook/prep and will not use hot box until it's fixed. Repeat Violation. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line cold holding unit with temps above 41F and some above 45F such as hummus, eggplant mix, roasted red pepper mix. CDI-Items that were above 45F were voluntarily discarded other items were taken to walk-in to cool |
|
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 items in walk-in that connects to a door next to prep line with items that were above 41F but below 45F such as feta cheese, tomatoes, pico, lettuce. Items were prepared this morning and were tightly covered and stored without allowing items to cool. CDI-PIC uncovered items to allow to cool properly. Ambient air temp of walk-in was 39. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 a large bag of flour sitting on the floor. CDI-PIC moved to a shelf 6 inches off the ground. |
|
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 all metal pans stored wet-stacked. This does not allow sanitizer to dry properly. Repeat Violation. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed hot box in grill station not holding temperatures at 135F or above. Hot box was saying 170F and thermometer gauge never moved. Rice 120, beef 112, chicken 121, lentils and meatballs had just come out of oven and were in range but allowed items to sit in hot box for 15mins. Went back to temp and items had dropped 5F. CDI-PIC put items on time from time of cook/prep and will not use hot box until it's fixed. Observed cold holding unit in across from grill station with temps all above 41F. Cold holding unit may not be holding properly, needs to be repaired to be used. Need handle on inside unit of walk-in, walk-in is not able to shut properly otherwise. |
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