| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger patties stored over cooked rice on speedrack in walkin cooler. Moved patties to the bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on the slicer from yesterday. It was broken down to be cleaned and sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 6 large metal containers of chicken wings temping at 45-53F in downstairs walkin cooler. They were made last night. After investigation Chef found that employee waited until the blast chiller brought the product down to 70F, pulled them, and placed them in walkin cooler to finish cooling overnight. Employee has been re-trained on procedures. Chicken wings were voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lemon butter and clarified butter being held above 41F. These times should be on time as a public health control if not under temperature control. TPHC form was emailed with this report. These items may not be used beyond 4 hours today. Return visit required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Mac n cheese bites in upstairs walkin cooler that had been portioned without a date mark. The entire batch can be marked with one sticker if desired. Will use within the 7 day window. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles of bar spray chemicals without labels. Labeled during inspection. |
|
31
|
0.50
|
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 Discussed improper cooling of chicken wings due to blast chiller procedural error. Observed chopped steak and chopped chicken portioned in plastic bags in Chef’s Base drawers above 41F. They were bagged today and should be cooled to 41F or lower before placing into the cold drawer. They were pulled and blast chilled to 33-39F before being placed back in drawer. Observed bean spread in a large plastic container with lid that was made today (Within last 2 hours) at 60F. It was placed in blast chiller in a metal pan and it had reduced to 53F during the inspection. It just had not been kept in the blast chiller long enough. Employees have been retrained. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the facility. Monitor. |
|
42
|
0
|
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 some pans stacked while still wet. Separate to air dry. |