| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Observed marinara and meat sauce reheating in the steam well during the inspection. TCS foods that have been cooked, cooled, or reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F. CDI The sauces were placed in stock pots and rapidly reheated on the range top to 165 degrees F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed TCS foods in the walk in cooler inside the kitchen that were being held at 44 degrees F (see chart). CDI Discussed cold holding temperatures and the duration that these products last. Also discussed turning the thermostat down in the exterior walk in and putting all TCS foods out there to maintain 41 Degrees F or less. All non-TCS foods could be put in the walk in cooler that is in the kitchen. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed TCS foods in the reach in coolers that did not have any date marks. All TCS foods shall be marked with the date they are cooked, opened, or prepared. The hold time is a maximum of 7 days, today plus 6. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed pasta cooling in the walk in cooler that were in large tubs with tightly fitted lids. Cool hot TCS foods uncovered on the top shelf in the walk in cooler or freezer in shallow pans with thin layers, in ice baths, in the freezer, with the use of ice wands, etc. CDI All pasta was spread out on sheet pans and placed on the speed racks in the walk in cooler. Went over the cooling procedures they use and determined they needed more time under running cold water and then put in the speed rack to cool before placing in tubs.
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Observed the walk in cooler in the kitchen was not holding at or below 41 degrees F. Equipment for cooling food shall be sufficient in capacity to provide cold holding temperatures of 41 degrees F or below. CDI The PIC discussed moving all TCS foods to a different walk in cooler or reach in cooler until repairs could be made to this unit. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed dry ingredient and dried foods that were removed from the original package that did not have a label on them. Foods removed from the original packaging shall be labeled with the common name. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-307.11 Miscellaneous Sources of Contamination (C) Observed foods stored on the floor in the outside walk in cooler. Food shall be stored a minimum of 6 inches off the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
Yes |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed ware pans being used as scoops in dry ingredients. Scoops with handles shall be used so that the handle doesn't sit in the product. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed wet nesting of cleaned and sanitized ware items on the drying racks. Ware items and utensils shall be air dried. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Observed there was no testing device for the hot water dish machine during the inspection. The shall be a testing device for the sanitizing method used in the restaurant. CDI The PIC ordered test strips during the inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-305.11 Designation - Dressing Areas and Lockers (C) Observed employee personal items sitting on or above food prep surfaces. Lockers or designated areas shall be supplied for employees to store their personal items. |