|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 - Raw Animal Foods: Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. P ***Raw shrimp was cooked to 133F and placed on a plate to be served. CDI: Shrimp was placed back on the flat top to continue cooking. Temped at 145F when plated. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P ***In a pot near the grill, a melted ice wand was being used to cool carrots. In the walk-in cooler, rice date marked for 5/5 temped at 48F. In the walk-in cooler, noodles in a deep, plastic container with a lid was cooling. Per the cooling calculation, the carrots and noodles were not cooling at a rapid enough rate of speed. CDI: A ice wand was placed in the carrots and cold water was ran over the noodles to continue cooling. Rice was voluntarily discarded. Proper cooling methods were also discussed with the PIC. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Cooling Methods: 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 ***In a pot near the grill, a melted ice wand was being used to cool carrots. In the walk-in cooler, rice date marked for 5/5 temped at 48F. In the walk-in cooler, noodles in a deep, plastic container with a lid was cooling. Per the cooling calculation, the carrots and noodles were not cooling at a rapid enough rate of speed. CDI: A ice wand was placed in the carrots and cold water was ran over the noodles to continue cooling. Rice was voluntarily discarded. Proper cooling methods were also discussed with the PIC. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 - Food Temperature: Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Pf ***No thin probe thermometer was available during the inspection. CDI: Thin probe thermometer was obtained by the end of the inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. **A cup was being stored in a container of seasonings on the dry storage rack. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***The walk-in freezer has ice build-up from the cooling unit. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***Shelving units throughout the facility has build-up on it. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***The floors under equipment and shelving has build-up on it. |
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