|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found beef in steam well 116 F. Beef was reheated as a commercially prepared item, pulled, then placed in hot hold. Recommended heating food to 165 F, then pull apart, then place in hot well. CDI- beef reheated to 170 F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found several items on salad bar and top of sandwich prep cooler above 41F. 0 points deducted today; in the future points will be deducted for food above 41F. CDI- Items above 41F moved to blast chiller for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found whole sweet potatoes, cooked mushrooms, broccolini, not date marked in walk-in cooler. CDI- Items voluntarily discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Facility is not following written procedures provided during inspection. Observed several items on hot bar held on TPHC with no documentation on Time Holding Log. Procedures for salad bars are vague, some items held on TPHC, some not. Staff could not say which were and which were not. Provide specificity as too which items are held on TPHC on log sheets. CDI- items voluntarily pulled from bars and placed in blast chiller for cooling. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Fried egg offered on burgers at ordering kiosk menu not covered by Consumer Advisory. CDI- PIC removed fried egg option permanently from menu. |
|
31
|
0.50
|
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: Found collards in large volume, covered, at bottom of a stack cooling at 54 F. Large volume, covered container of cut greens at 54 F in walk-in. CDI- both foods broken down into small portions and placed in blast chiller. |
|
37
|
1
|
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. Found several boxes and containers of food on floor of freezer. |
|