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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 |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(1) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw meats were being stored over RTE foods, raw chicken was stored over cooked veggies/RTE food in the WIC and Raw pork was stored over veggies in the prep cooler. FOOD shall be protected from cross contamination by except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from raw RTE foods including other raw animal food such as FISH for sushi or molluscan shellfish, or other raw RTE food such as fruits and vegetables, cooked RTE food. CDI- food was rearranged in order of cook temp. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) cooked chicken, pork and wonton in the 2 door low boy cooler were not date marked. Cooked chicken, and pork in the WIC did not have dates. Except when packaging food using a reduced oxygen packaging method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, RTE, TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- Food was date marked and PIC ordered stickers to better date in the future. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (A) (3)Cooling Methods (Pf) Raw chicken was being cooled in the top of the prep cooler, food would not reach 41F in the appropriate timeframe. Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled using rapid cooling equipment. CDI-chicken was placed below in the lowboy to cool properly. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (A) Thawing (Pf) Raw chicken from the freezer was being thawed on the prep table. Except as specified in (D) of this section, TCS food shall be thawed under refrigeration that maintains the FOOD temperature at 41For less. CDI- Chicken was placed in an impermeable tray in the WIC. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Containers of sugar and salt were not labeled and bottles of oil and other liquids did not have labels. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- containers were labeled and PIC ordered food labels |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 (B)(1)(2) Wiping Cloths, Use Limitations (C) Wiping cloths were stored out of a chemical sanitizer bucket. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and Laundered daily as specified under 4-802.11(D). CDI- cloths were placed in a sanitizer bucket at required range |
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