| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal food pans and utensils stored as clean with food residue present on food contact surfaces. CDI - PIC relocated items to dish area to be re-cleaned. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed lamb roasts removed from oven and placed into WIC to cool with internal temperature of 90f. PIC noted roasts would later be placed into oven and finished. CDI - roasts removed from WIC and returned to oven to finish fully cooking. Partial cooking, cooling, and then re-heating is a specialized process that requires a variance.
Observed raw chicken schnitzel patty removed from fryer and presented for service at 149f. Area of the patty thicker than other patties and not reaching 165f. CDI - patty returned to fryer to finish to at least 165f, |
|
19
|
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 macaroni and cheese made with house cooked and cooled pasta reheated to 129f before being placed onto hot holding. CDI - pasta reheated to greater than 165f and returned to hot holding. |
|
20
|
1.50
|
Proper cooling time & 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 house made becamel sauce cooling in walk in freezer at 120f @ 11:10 am still at 105f at 12:15. Cooling rate of 13.8 degrees per hour not sufficient to cool from 135f - 70f within 2 hours. CDI - sauce divided into shallow pans and returned to freezer. EHS verified below 70f within additional 20 minutes to continue cooling process to 41f. REPEAT |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of sliced chicken shawarma holding in heated cabinet at 119f - 129f. CDI - pans removed to stovetop top reheat to 165 before returning to cabinet as they had been in cabinet less than 2 hours. All other TCS foods in cabinet holding above 135f. |
|
22
|
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 flip top cooler at fryer area holding various TCS foods above 41f including salmon at 57f, spanakopita at 47f, bechamel sauce and cream at 46f, and Greek yogurt at 44f. Ambient air temperature of unit reach in portion at 61f. CDI - items placed on TPHC and allowed to remain until end of 4 hour time. PIC to use TPHC for TCS foods in unit until it is repaired and holding at 41f or lower. REPEAT - full 3 point deduction. No escalation to risk control plan or permit action as elevated cold holding temperatures limited to one cooler unit and TPHC now in use for items noted on previous inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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. Observed portioned sauces in front line holding unit with no time stamp in place as required by procedures. CDI - PIC applied times |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 deep metal pans of thick bechamel cooling in WIF at improper rate (see #20). Observed pans of steaming hot pasta directly from cooker placed under pasta that was already in cooling process from earlier batch. Steam surrounding pasta is not conducive to proper cooling. CDI - bechamel split into shallow metal pans and pasta pans re-organized to place steaming items on top and not underneath other foods. REPEAT
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line reach in cooler with mechanical issue and ambient internal temperature of 61f. This cooler is integral to the operation of the establishment and must be repaired to maintain TCS foods at 41f or lower. Verification Required within 10 days. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food worker serving food at front line wearing watch on wrist. Remove watches and other jewelry items from wrist when handling food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used soiled wet wiping cloth repeatedly used at fry area without being placed into sanitizer solution between uses. |
|
43
|
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 utensils used throughout service to form falafel for fryer stored in pan of standing room temperature water. Store utensils in water that is at least 135f, in flowing water, or on a clean surface and clean/sanitize at least every 4 hours. |