|
|
| 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(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 cooked white rice and carrots cooling overnight in WIC with temperature of 50F and 48F repsectively. Foods did not meet cooling parameters. CDI, discarded by PIC. |
|
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 shrimp, lettuce, octopus, and crab cold holding above 41F. PIC stated they use the cold holding unit to cool. CDI, educated PIC on foods being 41F or below before storing in cold holding unit. Items moved to WIC to cool down. Suggested PIC put in a service request for unit. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed Octopus with incorrect date mark and lettuce and shrimp with no date mark. Oberved cooked rice, carrots, and beef with no date mark in walk in cooler. Fish for sushi not date marked. Date on octpous corrected and PIC was educated on correct date marking of TCS ready to eat foods. Verification of date marking system in facility within 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked white rice cooling in large sealed bags and carrots cooling in covered deep container. CDI, educated PIC on 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 boxes of produce stored on floor of WIC. CDI, educated PIC that foods must be stored 6 inches off the floor. |
|
45
|
0
|
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 urinal in mens restroom out of order. |
|