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|
| 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 |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed paper towel dispenser not providing disposable towels at front prep line. CDI, dispenser calibrated to provide towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed breaded raw chicken removed from commercial packaging stored over bacon on rack in WIF. CDI, foods relocated for proper storage. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 deep containers of pork and beef cooling at ambient kitchen environment using ice wand. Observed beef cooling temperature 1 at 44-46 degrees F and pork cooling temperature 1 was 96-104. At 2:13 beef remained between 44-46 degrees F and pork was at 90-93 degrees F. Cooling rate showed not effective method to ensure foods cooled to proper temperature. Foods transferred to shallow uncovered sheet pans to rapidly cool. Repeat. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken and vegetables hot held below 135 at steam well. CDI, foods relocated to reheat. See temperature observations above. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed lettuce between 44-51 degrees F delivered today according to PIC. Invoices from delivery provided. CDI, relocated to walk in unit to rapidly cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 1 bottle of quat sanitizer testing above 400ppm as registered on test kit. CDI, PIC discarded quat in bottle. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Obeserved pasta recently prepared cooling in deep container in prep cooler, cut tomatoe recently prepared cooling at 43 degrees F in flip top prep cooler front of line and pork and beef in deep containers to rapidly cool using ice want. Proper cooling methods discussed with PIC for food items and items relocated to rapidly cool using proper methods. PIC stated operations have moved toward more batch cooking compared to cooking per order. Long term compliance visit needed to ensure proper methods are followed and managerial control followed to ensure facility properly cooling foods when batch cooking. Risk Control Plan may be requested at visit if needed as it has been repeat violation. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed personal food located over food for consumer in tall reach in cooler. |
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