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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed the DDBSA/Lactic Acid sanitizer in the upstairs 3-bay was dispensing at too high of a concentration. Solution measured between 848-1130ppm of DDBSA (2258-3010ppm of Lactic Acid). Establishment is able to dilute the solution using water at the 3-bay. Chemical sanitizer solutions shall be maintained at concentrations specified by manufacturer. ~VERFICATION REQUIRED~ 72 HOURS- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)- Observed in the upstairs walk-in, two large stock pots of beef stock cooling. When checked, the stocks measured 59F and 50F. The ice paddles had fully melted. PIC stated that they had started cooling the stocks at 10am. Staff replaced with fresh ice paddles and left in the walk-in. When checked 30mins later, the stocks measured 58F and 48F. Staff placed the stocks into ice to attempt to save the produce. When cooling TCS foods, the cooling process shall be achieved by reaching 135F to 70F within 2 hours, and 135F to 41F within a total of 6 hours. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed chicken breast being held a 95F. TCS items shall beheld hot 135F or above. PIC moved chicken breast to a pan on the top of the grill. Chicken breast are held then finished off in the oven. -CDI- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)- Observed in the Upstairs dry storage room, a container of lighter fluid was being stored above clean plastic utensils. CDI- PIC removed the lighter fluid and placed to be discarded. Chemicals shall be stored in a manner to prevent contamination of utensils. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)- Observed in the Upstairs walk-in, two large stock pots, full of beef stock, cooling from the morning with their ice paddles fully melted and not long enough to reach the bottom of the stock pots. CDI- Attempted to save the stocks by replacing the ice paddles, and then placing into ice. When cooling TCS foods, one or more effective methods shall be used to facilitate the time/temperature requirements for cooling. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Observed wet wiping clothes being stored in sanitizer down stairs that had 0ppm concentration of lactic acid sanitizer. Wet wiping clothes shall be stored in sanitizer with proper concentration. Sanitizer was remade after allowing it to run for a few minutes since the jug had just been replaced. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Observed the Upstairs glass-front Server cooler was dripping water inside the unit. Needs to be repaired. Equipment shall be maintained in good repair. |
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