| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Pasta salad in make unit would not reach 41F in the allotted time without intervention.
3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57C (135F) to 21C (70F); P and
(2) Within a total of 6 hours from 57C (135F) to 5C (41F) or less. P
Corrected during inspection by moving to walk in freezer to rapidly reach 41F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Multiple items out of refrigeration for prep were between 55-65F. Ensure items are used in a proper timeframe or kept in refrigeration until necessary for prep.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5C (41F) or less. P
Corrected during inspection by moving items to steamer or refrigeration. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Some items in make unit were date marked at onset of inspection, however were prepped days prior.
3-501.18 (B) (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
Corrected during inspection by correcting date marking.
Sausage in make unit exceeded its discard date.
3-501.18 (A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17, P
Corrected during inspection through voluntary discard. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Several items observed cooling were tightly covered.
3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(2) Loosely covered, or uncovered if protected from overhead contamination
Pasta salad at Pita Delight station observed cooling in make unit. Place items in walk in cooler to rapidly cool before placing in holding units.
3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(3) Using rapid cooling EQUIPMENT; Pf
Corrected during inspection by moving to walk in. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
Do not store a pan of food in contact with other food.
3-307.11 FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Corrected during inspection by separating food. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Beard guards needed on longer bearded employees.
2-402.11 (A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
Ensure wet wiping cloths are stored in wiping cloth buckets.
3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Replace or repair unworking equipment.
4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Cleaning needed at cookline, inside refrigeration, and on lower areas of prep tables. Clean hood filters more frequently.
4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Clean up grease spill by storage unit.
5-501.115 A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Better cleaning needed on floors in facility.
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |