|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Food items at the buffet, salad station, and prep coolers not under temperature control. Discussed use of time as a method of control with PIC Executive Chef Dante Turner. Provide template today via email also. |
|
31
|
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. Chicken salad and tightly covered during cooling process. Sausage being cooled in walk in cooler tightly covered also. The temperature of the chicken salad increased by one degree, the sausage was moved to walk in freezer per direction of PIC, and was cooling at an approved rate. Discussed why intervention was needed and cooling options going forward with PIC. CDI- PIC had chicken salad placed in walk freezer and uncovered to allow rapid cooling. (0pts) |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Prepackaged grab and go desserts on table near the registers did not have all required items on the labeling. Advised PIC that proximity to serving line may be an issue, and will discuss with supervisor. Will follow up with PIC as to requirements, and whether the desserts would be considered served. (0pts) |
|
38
|
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. Employee's wearing watch and bracelet during food preparation and service. Remove watch and bracelet. (0pts) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than 10 metal pans and serving containers wet nested together during drying process. CDI- Pans and containers separated to allow for air drying. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some holes in the FRP throughout. This item is noted on the transitional permit. Repair. (0pts) |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverages stored co-mingled with facility items throughout facility. CDI- PIC corrected storage. |
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