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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 |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces and Utensils - (Pf)
Food debris observed on stacked large metal pans at the dry dish rack by the ice machine. Advised manager to ensure that pans are clean prior to storage.
Equipment food contact surfaces and utensils shall be clean to sight and touch.
Dishes were rewashed. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Steak fritters at the steam table measured at 120F. Pan containing the steak fritters were observed on top of a pan of cooked potatoes. Advised employee to ensure that the pans are directly contacting the water from the steam table.
Cooked Time/Temperature Control for Safety Food shall be maintained at a temperature of 135*F or above.
Steak fritters were placed in the oven for reheating. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Observed folded eggs on the speed rack in the walk-in cooler that was date marked with a prep date of 12/12/24 and stored passed 7 days. EHS educated manager to include the day of preparation as day 1 on the date mark.
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 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
A food shall be discarded if it is held at 41F or below and exceeds seven days. The day of preparation shall be counted as Day 1.
Eggs were voluntarily discarded and date marking guide was provided. CDI. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Wet stacked plates observed on the dry dish rack by the dish machine. Manager made aware.
Clean equipment and utensils shall be stored in a self-draining position that allows air drying and shall be covered or inverted. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Observed grease buildup on the sides of the fryers and oven.
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C)
Trash cans observed without a lid in the employee restrooms. Manager made aware.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
No points taken. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C)
Observed trash bag filled with towels on the ground in front of the dumpster.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. |
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