|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed multiple dented cans stored for service. Employee stated they have a procedure in place for sending cans for credit or discard. CDI - Removed from shelving. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling from prep - no change of temperature in 1 hour. PIC stated they were prepped around 10:30 am. CDI - 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 raw shrimp and calamari holding in bottom portion of flip top unit above 41F - see temp chart. Items held in top portion on TPHC with time stamps. PIC stated items were moved into flip top late morning. CDI - Placed into reach in freezer to cool rapidly.
Observed spring rolls, tofu, and cabbage holding in walk in cooler above 41F - see temp chart. Ambient air providing 38F. CDI - All items prepped within 4 hours taken to reach in cooler for more shelving space and unwrapped to cool. |
|
22
|
0
|
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 Facility properly using time stamps on TCS items held on 3.5 hour time hold and discarded at 2:30 per time stamp. Facility held outdated written time procedure. CDI - EHS and PIC, Sopha, updated written procedure to include current food items and facility name/address. |
|
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 tomatoes cooling with lid tightly closed. CDI - Uncovered for proper cooling. |
|
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. Observed shelf in reach in freezer (located in back storage room) with rusted shelf. Observed hinge on front door (right flip top unit at grill) unable to hold door in place. Replace/repair as needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under dry goods shelves in need of cleaning. Increase cleaning frequency. |
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