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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 |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - Employee drinks were on prep tables. An employee shall, eat, drink or use any form of tobacco only in designated areas. CDI- PIC was informed and drinks were moved. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P).Raw beef was stored above lettuce. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from fruits and vegetables. CDI: Storage order was corrected by cooking temperature |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Mozzarella, goat cheese, diced tomatoes, rice, noodles, mashed potatoes in the top of the prep and salad dressing in the prep coolers were cold holding above 41F. The sausage and the mozzarella cheese in the pizza prep cooler were cold holding above 41F. The batter and eggs sitting at ambient air were above 41F. CDI- Food in the prep coolers was voluntarily discarded. Eggs and batter were placed on time as a public health control and will be discarded after 4 hours. Staff understands that written procedures for items placed on time are required. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Brussel Sprouts were found cooling in ambient air, the marinara was being cooled with ice wands but the ice within the wands were melting and not cooling properly. Cooling shall be accomplished in accordance with the time and temp criteria and by using one or more of the following methods depending on the type of food being cooled: placing the food into shallow pans, using an ice bath and stirring the food, placing the food in cooling equipment. CDI- marinara was relocated into smaller containers and both the marinara and the Brussels were relocated into the coolers downstairs. Marinara sauce was then relocated the freezer to speed up cooling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - The white chest freezers downstairs are not labeled as ANSI listed equipment or commercial.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Prep cooler at the cook line and the pizza prep coolers are cold holding above 41F. Prep coolers at the cook line are new coolers and the ambient air is reading at 41F or below. The pizza prep cooler lids are damaged. Replace the split gasket in the downstairs two door cooler. Equipment shall be maintained in good repair. |
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