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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 |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P); Priority Foundation; Cooling, cold holding and handwashing violations observed today. PIC shall ensure rules in the code for food safety and handling are met, including critical temperature control of TCS foods. CDI- reviewed areas of critical oversight with PIC. No point taken |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14; Priority; A gloved employee was observed handling raw chicken at the grill. The gloves were then removed, and another pair was donned. No handwashing observed. Hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food, after handling soiled equipment or utensils, after engaging in any activity that may contaminate the hands, and before donning gloves for working with food. CDI - EHS spoke with the employee, and the employee was instructed to wash their hands. Gloves were removed and hands were washed. PIC to ensure employees know when handwashing is required. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A); Priority; Queso cooling in a large tub since noon was observed at 84F in the walk-in cooler. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- queso voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2); Priority; Several TCS foods in different units were holding above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- all foods less than 4 hours old were moved to freezer to rapidly chill. Other foods voluntarily discarded. Cooked garlic paste sitting near grill was very warm and voluntarily discarded. Walk-in cooler observed holding an ambient temperature of 45 - 47F. Emergency repair placed and freezer door was propped open to lower temp of walk-in cooler until technician arrived. Cooler was repaired during inspection to hold 41F or below. Full points taken for repeat violations. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; A deep, plastic tub of queso failed to cool fast enough due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans, smaller portions, large ice baths or ice wands and active stirring. Cold air must flow around product to remove the heat. CDI- reviewed cooling methods with PIC and queso was voluntarily discarded.
4-301.11; Priority; Walk-in cooler observed holding 45 - 47F. Several TCS foods out of temperature. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3 of the food code. PIC called for emergency repair and walk-in cooler was repaired during inspection. Freezer door was propped open to lower walk-in cooler portion until technician arrived. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A)(B); Core; A plastic bowl was observed inside a container of cooked beans. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles and store accordingly. CDI- bowl removed. No point taken |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Walk-in cooler shelving is showing signs of significant rust. Grill cooler drawer handles are broken. Fliptop handle is also broken on fliptop cooler. Equipment shall be kept in good repair. Replace walk-in shelving and cooler handles in the near future. Full point may be taken for repeat violations. |
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