| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15; Priority Foundation; Observed two severely dented cans of cooked potato on a storage rack with other canned goods. Food packaging must be in good condition, intact and protect the food inside. CDI- cans were voluntarily discarded by PIC. No point taken today. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(4)(7); Core; Multiple foods observed uncovered in the makeline refrigeration units on lower shelving. Except when the food is being cooled, store food in packages, covered containers, or wrappings. Dented cans of potato stored on rack with other canned foods. Separate potentially adulterated food from other food by placing the compromised foods in a designated location. CDI- cans were voluntarily discarded and PIC was instructed to wrap or cover foods. Points may be taken in the future for repeat violations. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A); Priority; Large pans of sauce with chicken inside the blast chiller were observed between 88 and 122F. Cooling was initiated 3 hours prior to inspection. Cooked onion cooling on a sheet tray in the kitchen from earlier today was observed between 67 - 75F. Quickly cool cooked TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- chicken/sauce and onions voluntarily discarded. Full points taken for repeat violation. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Chicken did not cool quickly enough inside blast chiller due to ineffective cooling methods. Cooked onion was left out too long and never cooled within the acceptable time frame. Multiple pans of cooked chicken and lamb were observed tightly wrapped in the reach-in cooler and still cooling. Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring or rapid cooling equipment such as blast chiller or freezer. Cold air must flow around product to remove the heat and product should not be deeper than 3 inches. Ensure foods are placed into refrigeration to cool once below 135F. CDI- cooling education provided. Chicken and sauce in the blast chiller and onion were voluntarily discarded. Trays of lamb and chicken were uncovered and placed in the freezer to complete cooling. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E); Core; ROP salmon was sealed in packaging inside the reach-in cooler at the makeline. Reduced oxygen packaged (ROP) fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing under running water.
3-501.13; Priority Foundation; Observed whole fish thawing in a prep sink in shallow, standing water upon arrival. Frozen shrimp were also thawing in a bucket of water on the floor. Thaw foods under running water of 70F or less or under refrigeration. CDI- fish and shrimp were relocated to refrigeration and water was drained. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Pink salt and regular salt containers did not have labels. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11; Core; Multiple foods observed on the floor upon arrival including a pot of cooked cashews, boxes of okra, and a bucket of shrimp. A carton of cilantro was observed on the walk-in cooler floor. Boxes of cauliflower were placed on top of the trash can in the kitchen. Store food in a clean, dry location, not exposed to splash, dust or other contamination. Keep at least 6 inches above the floor. CDI - all foods relocated to appropriate locations. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core; Observed an employee with a long beard cooking upon arrival. Employee was also not wearing a hair net or hat. Effective hair restraints shall be worn during food preparation to prevent possible contamination from hair. Ensure employees wear effective hair restraints. Employee donned a hair net during inspection but still needs a beard guard. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C); Core; Observed several stacks of single-use food containers stored outside their packaging with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored using other means that protect from contamination until used. CDI- containers inverted. |