| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed employee beverage stored on shelf above 3-door prep unit. CDI: Food employee relocated beverage to approved location. |
|
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 soiled plate stored as clean at expo station. CDI: PIC sent to be W/R/S. |
|
20
|
0
|
Proper cooling time & 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 fettuccini noodles cooling at a rate too slow to meet cooling parameters. PIC stated product placed into WIC @11am. Product temped @11:40 and @12:20 little to no temperature change. See violation #33 and temp chart for more details. CDI: Education provided and product placed into more shallow pans for more rapid cooling. |
|
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 chicken parm stored on prep table beside fryers with no temperature control. PIC stated product leftover from large catering order and standard procedure is to pull product from WIC and cook to order. CDI: PIC placing product on TPHC as short-term means of compliance. For long-term compliance, product is held in WIC under temperature control. |
|
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 shredded mozzarella in ice bath on prep counter being held above 41F. PIC stated product pulled from WIC @11am. CDI: Education provided and PIC opted to place product on TPHC due to high turnover of product. Going forward, facility to utilize time stamps on product. PIC added product to TPHC form provided during inspection. Observed grilled peppers on prep counter being held above 41F. PIC stated product pulled from WIC @11am. CDI: PIC moved product into 3-door cooler for cooling and cold storage. REPEAT VIOLATION. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf
Observed no written procedures for products(pizza) held using TPHC. CDI: Education provided, form provided to PIC via email, PIC completed form during inspection. |
|
33
|
0
|
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 fettuccini noodles cooling in uncovered plastic bus tub on lower shelf in WIC. PIC stated process for noodles is to cook, place into colander with ice and water, then move to bus tub for cooling in WIC. EHS recommended more shallow pans, full submersion of product in ice bath, sifting product regularly, and metal pans over plastic containers. CDI: PIC placed product into shallower pans for more rapid cooling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on left door of 3-door reach-in cooler. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed moderate to heavy buildup on vent hood filters and vent hood. PIC stated service company due every 6 months (June & Dec). REPEAT VIOLATION. |