|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare handling kale during washing process. PIC stated kale would be used for immediate service salads. CDI - Kale was discarded and employee donned gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in walk in cooler. Observed raw shell eggs stored over produce. CDI - PIC reorganized entire walk in cooler to correct storage order. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed provolone cheese touching raw beef in cold holding draw. CDI - Employee discarded provolone cheese. |
|
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 rice and lettuce cooling in walk in cooler. Both items would not meet cooling parameters; see temperature chart. CDI - Rice and lettuce were moved to the top shelf to help air ventilation and cool properly. EHS recommended preparing less cut lettuce ahead of time to reduce amount cooling at one time. |
|
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 pork, lettuce, and several items on make line holding above 45F. PIC stated they move through items within 4 hours. CDI - All items placed on temporary TPHC. EHS provided TPHC document and will use TPHC on items moving forward. |
|
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 chlorine sanitizer in buckets reading above 200 ppm. CDI - Employee replaced buckets with sanitizer at correct concentrations. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and spices on the cook line without identifying labels. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed side of reach in freezer door broken off. Replace as necessary. |
|