|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC stated Salmon is farm raised. Must provide verification letter from supplier. VERIFICATION REQUIRED. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lamb holding on stove at 114F. CDI Lamb was placed in oven reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sweet potatoes, green beans, greens and potato salad on prep table above 45F. Only remove items from temperature control involved in active preparation or cooking process. CDI items were placed in cooler to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce, spinach, slaw and cooked asparagus not date marked. CDI items labeled.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items held at 44F date marked for greater than 4 days; potatoes, mashed potatoes, beef glaze. CDI items discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 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 Observed mashed potatoes cooling tightly covered in reach-in cooler. CDI mashed potatoes were uncovered. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C. Observed lettuce stored in direct contact with linen. PIC stated lettuce was for owner. Label personal items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed large number of single service containers used during multi-use.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic rice cooker.
4-501.11 Maintain equipment in good repair. Observed several rusted and peeling shelves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed painted chipped/peeling around kitchen windows.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust collecting around kitchen windows and walls near grill. |
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