|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF Shredded cheese being cooled in line prep cooler, steak used during lunch being cooled tightly covered in reach in cooler, container of tamales being cooled on top of ice, large containers of salsa being cooled in ice bath but containers do not cover the sides, Queso and diced tomatoes being cooled in walk in cooler tightly covered and stacked.m Operator advised that food items are prepared the day of service or sometimes the evening prior for the next day's lunch service. CDI- all cooling methods corrected. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Dry seasonings, mixes, oils, and sauces at cook line and wait staff station not labeled per rule. CDI- verbal correction; labeling is needed. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Scoop handles for rice, beans, and ice at the bar stored down in the food items. CDI- storage corrected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C. Utensil shelving corroding, lower wall damage at back prep area. Repair all damaged areas. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Cleaning of door tracts/ gaskets of bar coolers, fan shield, shelving in the walk in cooler is needed. |
|