| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 bolognese from yesterday at 43-47F. CDI: Product voluntarily discarded. |
|
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 several items above 41F on line including but not limited to short rib jus, pesto, bolognese, gorgonzola, cut leafy greens, blanched broccolini, grilled asparagus, cooked mushrooms, ricotta, and sweet potatoes. CDI: All items voluntarily discarded except for bolognese and leafy greens(placed on TPHC temporarily), asparagus (cooled in blast chiller), and broccolini (cooled in blast chiller). |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on some items in the prep top that are cooked in large batches and broken down in smaller portions for the line. CDI: Products labeled. REPEAT VIOLATION
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed short rib date marked for today when it was cooked yesterday. Observed garlic cream sauce date marked for today when the garlic confit for the sauce was made yesterday. CDI: Dates corrected. |
|
22
|
1
|
Time as a Public Health Control: procedures and 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 written procedures are not for items that are held on TPHC. TPHC procedures state to record time in chart and on vessel with product. No time was written for the chicken and butter sauce at the pasta station. CDI: New TPHC procedures written today during inspection. Products were properly labeled. |
|
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 Observed bolognese cooling while covered in walk in cooler. Observed short rib cooling in walk in cooler from prep with 45 minutes left at 55F. CDI: Product relocated to the blast chiller and cooled to 41F. Bolognese voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 oil and salt at grill line with no label. |
|
41
|
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 cup with no handle in potatoes. CDI: Cup voluntarily discarded. |
|
42
|
0
|
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. Observed many wet stacked metal containers and sheet pans stored as clean. Facility does not have adequate air drying space based on number of pans seen today. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in water at 103F. CDI: Dish water was drained and refilled. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed pre-wash sink not draining. Ensure to clean catch pan more frequently to prevent back up. CDI: Drain cleared. |