|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine is not registering any sanitzer strength. It appears that the hose leading from the container to the dish machine has malfunctioned. PIC called repair people to come fix unit. Until then, facility will use single-use containers and utensils. VR- facility has up to ten days to repair unit. REPEAT (full points). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lasagna and cooked noodles that were stored above 41 F. PIC stated that items were placed in cooler under stove this morning at 10:30 am. CDI- items were placed in walk-on cooler and allowed to chill. REPEAT (half points due to improvements). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a container of diced chicken cooling in a deep, plastic container in the prep cooler. Prep cooler is not sufficient for cooling. CDI- diced chicken was placed in a shallow container in walk-in cooler and allowed to chill. REPEAT (half points due to improvements). |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observd raw salmon thawing at room temperature. CDI- salmon was placed in walk-in cooler and allowed to further thaw. |
|
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 knife stored in-between of prep cooler and prep station. CDI- knife was taken to 3-comp sink to be cleaned. |
|
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. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry. |
|
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. Repair leaking faucet at 3-comp sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease on hood screens above fryers, grill, and stove. Clean debris from exterior of prep coolers in kitchen area. Clean dust from shelving above salad prep cooler. |
|